Dilled White Bean and Grape Tomato Salad

NurseJaney's Note:

From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6-8

Yield: 6.0 cups

• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 1/2 cups grape tomatoes, halved
• 2/3 cup red onion, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• salt
• pepper

Directions:

1. Toss all ingredients in a large bowl.
2. Season with salt and pepper.
3. Let marinate at room temperature for 1 hour.
4. Cover and chill.
5. Return to room temperature before serving.
6. Cooking time is marinating time.

Reviews

[Kiwi Kathy]

As I have an abundance of tomatoes at present I was really keen to try this recipe. It truly is a refreshing salad and was most enjoyable. Unfortunately I wasn't able to source fresh dill and replaced this with a small amount of dried dill. I think it would have been even better with the fresh herb. Made for Aussie / Kiwi Swap March 2011.

[Acadia*]

WOW! Janey! Delicious and so easy to make! I added more dill since I'm a dill fanatic! I used fresh Jersey Italian tomatoes instead of the cherry tomatoes from CA. Nothing beats a fresh tomato from the garden. Made for the "Think Pink Tag Event - October 2010."

[Lalaloula]

What a lovely, refreshing and yummy salad!!!!
The dill adds a great flavourt to the beans and the tomatoes go so well with everything else. Mmmm!
We will make this often again as it is so easy and satisfying!
THANK YOU SO MUCH for sharing this outstanding recipe with us, NurseJaney!
Made and reviewed for the Aussie/NZ Recipe Swap #44 September 2010.