- 1 (14-ounce) can cannellini beans, well drained
- 3/4 cup finely diced red onions
- 3/4 cup coarsely chopped fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Combine all ingredients in a mixing bowl and blend gently with a wooden spoon or spatula. Serve at room temperature.
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