Mediterranean Cannellini Salad

Made this super healthy Medi inspired salad using Primary Beans Cannellini beans (this can be made vegan by skipping the feta and sardines). Click the photo for the video with the steps!

To cook the beans, since these are dry beans, start by soaking them in warm water, with a few inches to cover them, for at least a few hours (5 or 6, but you can also do it overnight). drain and rinse.
Fill a pot with water a few inches above the beans and simmer for about an hour (you an add a bit of salt midway through cooking to flavor the beans). drain.

The rest of the ingredients are suggestions, and you can scale the quantities depending on your preference- you can also season to taste, keeping in mind there are some saltier ingredients, you can add salt/pepper/spices that you like in proportions you want them:
In a pot with a couple TBS of olive oil, sauté 1/2 yellow onion until a bit caramelized
Add 1-2 cloves of garlic
Add sun dried tomatoes (these were in a bag without oil, so I rehydrated them by soaking them in some water for a couple hours- same time as i was soaking the beans)
Add olives (I used basil and garlic olives)
Add fresh spinach and cook until wilted
Add some lemon juice for some citrus/brightness
Top with crumbled feta
Add sardines (I used wild caught skinless and boneless sardines in olive oil from Trader Joe’s)