Dilled White Bean and Grape Tomato Salad

Bon Appetit, June 2010

Serves 6-8

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.