Monday, September 8, 2008

White Bean and Tomato Salad

(From Everyday Food, Sept. 08, pg. 118)

1 can (14 oz) cannellini beans (or great Northern), rinsed and drained.
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 T. olive oil
1 T. fresh lemon juice (the juice from one lemon)
Course salt, ground pepper to taste

In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. Refrigerate up to one day. Serve chilled.

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