1 15-ounce can cannelloni or great northern beans, rinsed, drained
Bonnie Blue's Blue Ribbon Squash Relish
Halved grape tomatoes
Sliced or diced avocado
Sunflower kernels or pumpkin seeds
Crumbled feta or goat cheese
Chopped fresh basil
Chopped fresh parsley
Balsamic vinaigrette (homemade or bottled)
SLICE cucumber thinly and arrange over a dinner plate as a base for the rest of the salad.
TOP with layers of beans, relish, tomatoes, avocado, sunflower kernels, cheese and fresh herbs.
DRIZZLE with dressing or relish juice and serve.
Reach Judy Grigoraci at ...@suddenlink.net.