2010: Week 6
Dilled White Bean and Grape Tomato Salad
Serves/Makes: 4-8 servings 1 15-oz. cans cannellini beans, rinsed & drained
2 ½ cups halved grape or cherry tomatoes
2/3 cup diced red onion
¼ cup chopped fresh dill
¼ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. balsamic vinegar
2 garlic cloves, pressed
Toss all ingredients in large bowl. Season with salt & pepper. Let marinate at room temperature 1 hour.
Bon appétit, June 2010
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