White Bean-and-Tomato Salad

Ingredients

• 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.

View full recipe at SpringPad