MY CANNELLINI SALAD as a side for TOMORROW’S BBQ FILET MIGNON Post!

Protein plus Protein equals good stuff to feed our bodies. I decided to use these beans in a salad today, simply because I had them in my pantry and I didn’t want to stew them to use in a “rice and beans” meal, smile. Tomorrow, BBQ Filet Mignon with this beans salad. Boom!
 
Category:  SIDE DISH
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $4.65 or $2.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   _X_   Vegetarian _X_
Servings: 2 to 3
 
Ingredients
1 can 15oz. cannellini beans, drained, rinsed, drained again ($1.30)
½ Poblano pepper, rinsed, seeded and chopped (.10)
1 med size tomato, rinsed and chopped (.30)
2 Celery stalks, rinsed and chopped (.20)
1 handful of Cilantro, rinsed and chopped (.20)
¼ c. Italian parsley, rinsed and chopped (.20)
½ small red onion, chopped (.30)
½ large Cucumber, rinsed and chopped (.50)
1 garlic, minced, (10)
2 ½ tbsp. Angie’s basting olive oil (.70)
1 tsp. Angie’s dry seasoning (or to-taste) (.25)
1 Lemon for the juice (.50)
 
Directions
Prepare all the ingredients, meaning, rinse, pat dry, chop, rinse and drain the beans, etc. Add them to a non-reactive bowl.
For the salad dressing, whisk together either in a blender or by hand, the basting olive oil, my dry seasoning and the juice of 1 lemon until the mix is emulsified.
Pour it over the beans and veggies that you have in the bowl, mix well and refrigerate for at least 10 minutes. Done.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil