FOOD: Vegan White Bean Salad + Vegetarian Caprese

A little fact about myself.. I hate meat.  It has nothing to do with animal rights.  It has everything to do with the fact that I had a really bloody hamburger once when I was 12 and ever since then eating anything that once had blood makes me want to not eat again... ever.  I've been full on vegetarian for 2 years now.  I'd be vegan if it wasn't for the fact that I absolutely LOVE cheese.  I don't eat eggs, I don't drink milk, I don't eat gelatin...  So, needless to say, any recipes you get from me will be meatless!

This particular recipe was one I figured out on my own after eating it at one of my fave restaurants here in Pittsburgh.  It's SO easy, inexpensive, and you can make a ton of it at once to keep for a few days.  There are no measurements for this because it is all based on how you want it to taste.  I'll just list the ingredients for you and you mix as much as you want!

Ingredients:
Great Northern Beans (I've experienced with a few different beans and these are by far the best!)
Parsley
Green Onions
Fresh Garlic
Extra Olive Oil
Sea Salt (or Pink Himalayan Salt.. my new fave!)
Fresh Cracked Black Pepper

I usually make 2 cans of beans at once and add almost an entire bunch of parsley.  I use 2-3 cloves of garlic and 5-6 chutes of onion.  Add the rest to taste.

For my caprese other than the typical tomato, basil and mozzarella, I always put pepper on it and mix balsamic vinegar with EVOO and garlic powder, then spoon it onto the bread.  It gives it an extra little zip that is soooo delicious.

These 2 together make such a delicious vegetarian meal for spring/summer!  Enjoy lovelies!!

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