Description
Cannellini beans, red onion, & cherry tomatoes are tossed in red wine vinegar and extra virgin olive oil to create this high-protein, nutrient-packed salad.
Ingredients
3 cans cannellini beans, drained & rinsed
1 3/4 cups cherry tomatoes, halved
red onion, thinly sliced & chopped
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar (try a Chianti vinegar like this one)
fresh basil leaves, roughly chopped
salt
black pepper
Instructions
- In a large bowl, combine rinsed & drained cannellini beans with cherry tomato halves and chopped red onion.
- Add vinegar and EVOO. Stir to combine while sprinkling in fresh basil leaves, a few pinches of salt, & a bit of black pepper.
- Cover bowl with airtight lid and set in refrigerator to chill for 1 hour or until ready to serve (good for up to 3 days in fridge).
- Once chilled, serve with your favorite main dish or as a snack.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Bake
- Cuisine: Mediterranean
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