Simple Supper: Cannellini Salad with Goat Cheese & Mint

I just picked up my phone & glanced at the weather for the week & heat is no where in sight. In the dead of August coastal California promises high temperatures below 70F. Not above. Below. That's nearly impossible for me to wrap my mind around. I will forever be tuned to the dog days to Texas summers. So, as I pulled a sweater over my head this morning I still anticipated a hash sun to peel it off of me later in the afternoon. Though I know it won't happen. If, for some strange twist of nature it were blisteringly hot, as August should be, I would dine on this little salad more. So, if you don't have a crisp Pacific breeze keeping you (unusually) cool this salad of cannellinis, tangy goat cheese & fresh crisp mint will certainly do the trick.

Cannellini Salad with Goat Cheese & Mint, for 2

1 16 oz. can cannellini beans

3 tbsp. goat cheese, crumbled (herbed goat cheese works nicely too)

1/2 tsp. lavender, minced finely

1/2 tsp. rosemary, minced finely

1 tsp. min, minced finely

1 tbsp. olive oil

salt, to taste

pepper, to taste

Toss all ingredients together. That's it!

Kitchen to table time: 10 minutes.