"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
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2 (15 ounce) cans cannellini beans, rinsed and drained
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2 1/2 cups grape tomatoes, halved
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2/3 cup red onion, diced
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1/4 cup fresh dill, chopped
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1/4 cup extra virgin olive oil
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3 tablespoons fresh lemon juice
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1 tablespoon balsamic vinegar
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2 garlic cloves, minced
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salt
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pepper