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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

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