Aug 30, 2008

White Bean and Tomato Salad

As usual, I am already sick of sandwiches for lunch. And school just started! When this recipe came in my September issue of Everyday Food, I had to try it for lunch. They listed it as a side dish, but it was great for lunch. The beans were filling and the tomatoes were so sweet. It was a great lunch option.

White Bean and Tomato Salad

Serves 4

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

1. In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
2. To store, refrigerate up to 1 day.

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