Armenian White Bean Salad

This is a classic Armenian recipe for bean salad that is cooked and served either at room temperature or cold.  The tastes develop much better if it is made a day before and refrigerated before serving.  I like to make this for lunch or as a side dish to chicken or fish.

Since I am not really exercising this week, I am trying to eat as clean as possible.  This is what I am having for dinner. 

Armenian White Bean Salad

1/4 Cup Olive Oil

1 Can of Cannellini Beans

1 Onion, Sliced

1 Tomato, Diced

1 Cup Carrots, Diced

1 Green Bell Pepper, Diced

Juice of 1 Lemon 

Salt to Taste

1) Heat olive oil in a heavy skillet, add onion and saute until the onion is translucent.

Sauteed Onions

2) Add carrots and pepper, about ten minutes.

Onions with Carrots and Peppers

3) Add tomatoes, cook ten minutes longer.

4) Add the beans, lemon juice and salt.

Completed Salad

5) Transfer to serving bowl, cover and chill.