Here's a quick side dish you can toss together in under 15 minutes if you use canned beans. It's also a good way to use up the sundried tomato tapenade in the refrigerator you've been wondering what to do with after purchasing (or making from scratch) from a previous recipe. Typically I prefer to use dried beans and rehydrate them but in a twist this salad can quickly come together using canned.  If you rehydrate your beans, try sprouting the garbanzo beans. They'll give a bit more life to your salad. I also used dried herbs, but I can't wait to try this when I have fresh herbs in the garden.

If you choose to use canned beans, I recommend purchasing Eden Organic. They offer a great assortment of no-salt added beans and all of their cans use a BPA free lining.

Cannellini Bean and Olive Salad
Serves 4-6 as a side dish

1 15oz can of Eden Organic's no-salt added cannellini beans, rinsed and drained
1 15oz can of Eden Organic's garbanzo beans, rinsed and drained
1 15oz can of black olives, each olive quartered
2 tablespoons of pine nuts
Juice of one lime
1 garlic clove, minced
1 generous tablespoon of sundried tomato tapenade
1 1/2 tsp dried herbs de provence

Place beans, olives, and pine nuts in a mixing bowl. In a small bowl whisk lime juice, herbs de provence, garlic, and sundried tomato tapenade together. Pour the dressing on top of the bean and olive mixture and toss together. Serve cold or at room temperature.