Ingredients
- 2 (19 ounce) cans cannellini beans
- rinsed
- drained (or other white beans)
- 1 small red onion
- thinly sliced
- 14 cup olive oil
- 14 cup red wine vinegar
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground pepper
- 2 fresh plum tomatoes
- seeded
- diced
Instructions
- Combine beans and onion in large bowl.
- Whisk remaining ingredients in small bowl until blended.
- Add to beans and toss to coat.
- Refrigerate about 10 minutes and toss again before serving.
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