This is one of the most used recipes I have from Cooking Light. I LOVE THIS SALAD! It is easy and yummy - two reasons it makes great summer fare.
Tonight I served it with BLT's made on our everyday bread and baby dill pickles. This dinner was a huge hit with everyone.
Tuscan Style Cannellini Salad
Serves 4
1 16oz. can cannellini beans, rinsed well
3 roma tomatoes, diced
1/4 c. chopped vidalia or red onion
1 clove garlic, minced
3-4 basil leaves, chopped into ribbons (chiffonade)
2 Tbsp. red wine or balsamic vinegar
1 tsp. extra virgin olive oil
1/2 tsp. dried rosemary
1 Tbsp. Italian parsley
pinch of salt
2-3 turns ground black pepper
Mix all ingredients into a bowl. Place in fridge and let sit for an hour for flavors to marinade.
Thursday, June 9, 2011
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