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A rustic summer salad that adds color to the table.
6 to 8 servings
Ingredients
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
Test-Kitchen Tip
Letting this super-easy salad marinate allows the flavors to meld.
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1st Keep
 Patrice_Sartor
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