Cannellini Beans & Tomato Salad 4 cups cannellini beans (2 16 oz cans, drained and rinsed)
2 cloves garlic, minced
1/2 large onion, minced
6 stalks of celery,thinly sliced ( preferable the pale center stalks with leaves)
4 - 5 tomatoes, cubed
Dressing
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon basil or 1 tablespoon fresh basil, chiffonade
Saute onions until translucent then add garlic, saute 2 more minutes. Combine the vegetables in a bowl and mix. Add beans and stir carefully. Combine dressing ingredients and drizzle over salad and mix to coat the vegetables and beans. Or you can cheat like I did and use your favorite vinegrette type dressing.
Serves 4 as a main course.