Dilled White Bean and Grape Tomato Salad 2 Comments

Jun 25, 2010

Need a quick, simple side dish for July 4th weekend? or any other weekend for that matter? Then you have to try this salad. It’s one of those late spring/early summer recipes that never fails to please. I’ve made it three times since I saw it in a recent issue of Bon Appetit Magazine .

The first time I made this salad, it was for Memorial Day weekend. I get together with a group of friends every year and we head to Mount Tamalpais to see a play at the amphitheater there. This year the play was Guys & Dolls, and I’ll never forget San Francisco’s stunning landscape in the background, and my quickly disappearing salad in the foreground. I made it again for my friend Julie’s birthday, and two days ago for a friend’s BBQ.

What I love about this salad is I’m able to prepare it the night before. It’s also easy to transport and withstands the warm weather. Best of all is the simplicity of the directions: toss all the ingredients together, refrigerate for an hour, and voilà! That’s my kind of cooking.

Ingredients

2	15-ounce cans cannellini (white kidney beans), rinsed, drained
2 ½	cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
⅔	cup diced red onion
¼	cup chopped fresh dill
¼	cup extra-virgin olive oil
3	tablespoons fresh lemon juice
1	tablespoon balsamic vinegar
2	garlic cloves, pressed

Serves

6 -8

Prep Time

25 minutes

Directions

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.