Dilled White Bean and Grape Tomato Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days. Ingredients:
2 (15 ounce) cans cannellini beans, rinsed and drained |
2 1/2 cups grape tomatoes, halved |
2/3 cup red onion, diced |
1/4 cup fresh dill, chopped |
1/4 cup extra virgin olive oil |
3 tablespoons fresh lemon juice |
1 tablespoon balsamic vinegar |
2 garlic cloves, minced |
salt |
pepper |
Directions:
1. Toss all ingredients in a large bowl.
2. Season with salt and pepper.
3. Let marinate at room temperature for 1 hour.
4. Cover and chill.
5. Return to room temperature before serving.
6. Cooking time is marinating time.
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