Dilled White Bean and Grape Tomato Salad

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.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 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.