Ingredients
- 17 -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 tbsp. fresh lemon juice
- 1 tbsp. balsamic vinegar
- 2 garlic cloves, pressed
Instructions
- 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.
