Mediterranean White Bean Salad
Combine the cooked beans, chopped parsley, fresh thyme leaves, halved tomatoes, chopped prosciutto ham and chopped olives in a large mixing bowl.
In a smaller mixing bowl combine the minced garlic, olive oil, OACV, black pepper, sea salt and feta cheese.
Whisk the ingredients together and pour over the bean salad. Toss all the ingredients well. Refrigerate for 1 hour. Toss again and serve with Grilled Chicken or Salmon.
Servings: 4 to 6 people