What an explosion of Savory/Sweet ! Make your favorite corn bread recipe. Simply double the sugar ( optional ).
In a large bowl add a good amount of cooked cannellini beans, a bit of diced red onion, lots of large chopped parsley leaves, a bit of chopped garlic, and sliced cucumber. Season with a splash of a good quality olive oil, salt and pepper. Allow this to rest to get a good puddle of juice. Be sure to use this liquid from the bean mixture to season the cornbread.
When serving, be sure to toast the corn bread in the oven and top with cannellini and cucumber mixture. Best if the bean mixture is kept sure to keep at room temperature.