If you have an aversion to olives, you could easily substitute sun dried tomatoes, artichokes or capers for the olives.
To make this #dinnerdoneby9am I fully assemble the dish in the morning, refrigerate all day, then pull out and serve at dinner time.
-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-1 Tbsp lemon juice
-1 clove garlic, minced
-1/2 tsp salt
-1/4 tsp pepper
-1/2 tsp red pepper flakes
-1/2 tsp dried rosemary
-1/4 tsp dried thyme
-1/4 tsp dried oregano
-1/4 tsp dried basil
-2 (15 oz) cans white beans, drained
-1 rib celery, diced
-1/4 red onion, diced
-1/8 c kalamata olives, sliced
-4 Tbsp fresh parsley, chopped
-a few handfuls of kale, torn into bite-sized pieces
Whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, red pepper flakes, rosemary, thyme, oregano, and basil. Toss with remaining ingredients. Allow to sit at least 2 hours prior to serving.
