Ingredients
- 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
- 2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
- 2/3 cup diced red onion
- 1/4 cup chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, pressed
Description
A Rustic Summer Salad That Adds Color To The Table.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter