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.