Santorini Salad

This recipe was actually called Amanda salad..... after my mom's cousin Amanda who inspired the recipe. But I don't think she loved us calling it Amanda salad.... and this is my version of it, so now it's Santorini salad. Because that's my cat in photo, Santorini, and she loves whenever I make this salad. Even though Amanda's orginal version is way more greek than mine. But here we are. 

I love this 'salad', because oftentimes I come home to cook dinner and am already starving. It's easy to grab a sweet Loren's cookie dough as a snack, but does that contribute to a clear mind, healthy blood sugar levels, and our goals? Probably not. At least until after dinner. 

Enter Santorini salad. 

I love to snack on a little bit of it while I cook, and it's perfect to take the edge off while I fix an actual adult meal, or at the minimum, some protein.

The base to Santorini salad is this: english cucumbers, quartered baby tomatoes, a little bit of feta, and cannelini beans. I added edamame for extra protein, as well as cilantro and a little olive oil, but you are the chef here. Don't. Forget. The Salt. 

(: 

Now Amanda's version also has black olives, greek red peppers, fresh basil, and red wine vinegar. So if you want to go the greek (not Santorini) route, go off. Or if you just want to pick and choose out of all these options, go for it.

Also, rinse your cannelini beans in a colander.