Cannellini Bean Salad

Italian white beans tossed with fresh vegetables, herbs and white balsamic vinegar.

1 14oz can cannellini beans, drained and rinsed
1/4 tsp garlic, minced
1/8 tsp thyme leaves
1 TBSP basil, chiffonade (cut into thin strips)
1 TBSP parsley, chopped
1/4 tsp kosher salt
fresh ground pepper
1/4 cup kalamata olives, quartered lengthwise
1/4 cup grape tomatoes, quartered lengthwise
1/2 cup cucumber, peeled, halved, seeded, thinly sliced
1/4 cup red onion, julienne cut
1/4 cup yellow pepper, julienne cut
1 TBSP EVOO (Extra Virgin Olive Oil)
1 TBSP white balsamic vinegar

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