Not wanting to go too far back in time, I selected Bon Appetit's June edition. When I was browsing through I saw a simple white bean salad that sounded light and refreshing. With the warm days, simple, light and refreshing is always appreciated.
Dilled White Bean and Grape Tomato Salad
Bon Appetit, June 2010
2 15oz. cans cannellini (white kidney beans), rinsed, drained
2 1/2 cups halved grape or cherry tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
2 garlic cloves, pressed
Toss all ingredients in a large bowl. Season with salt and pepper. Let marinate at room temperature one hour. (Marinating is key to this salads flavor!)
Do Ahead: This can be made one day ahead. Cover and chill. Bring salad to room temperature before serving.
This is a perfect, flavorful salad for lunch or dinner on a warm day or to take on a picnic! We enjoyed every bite!