This super fresh salad is a refreshing summer side. It was inspired by a similar recipe that I read about. I tweaked it, added some ingredients and went on to create my bean and tomato salad.
1 small can, 12 oz. or so, cannellini beans
1 large handful grape or cherry tomatoes
handful basil leaves
the juice of one lemon
3 T. olive oil, extra-virgin is best
fresh ground peppercorns
salt to taste
Chop tomatoes in half (note: I like to use red and yellow tomatoes. It makes the salad even more colorful), drain and rinse beans, and chop the basil into thin strips. Mix those ingredients in your serving bowl. In a small bowl, whisk your evoo, (extra-virgin olive oil), lemon juice, salt and fresh ground peppercorns. Pour over the salad, mix and garnish with a sprig of basil. Enjoy!
1 small can, 12 oz. or so, cannellini beans
1 large handful grape or cherry tomatoes
handful basil leaves
the juice of one lemon
3 T. olive oil, extra-virgin is best
fresh ground peppercorns
salt to taste
Chop tomatoes in half (note: I like to use red and yellow tomatoes. It makes the salad even more colorful), drain and rinse beans, and chop the basil into thin strips. Mix those ingredients in your serving bowl. In a small bowl, whisk your evoo, (extra-virgin olive oil), lemon juice, salt and fresh ground peppercorns. Pour over the salad, mix and garnish with a sprig of basil. Enjoy!
-Leah
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