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Sunday, August 30, 2009

Tomato and White Bean Salad

Healthy. Inexpensive. Easy. And a great way to use your garden veggies.

2 cups of cooked white beans, or 1 can, rinsed and drained
2 medium tomatoes, seeded and chopped
1/4 cup red onion, finely chopped
3T fresh basil, chopped
1/2 t garlic powder
3T olive oil
2T lemon juice
rind from one lemon
2T balsamic vinegar
salt and pepper to taste

In medium bowl, add all ingredients to basil. In small bowl, whisk garlic powder, oil, juice, rind and vinegar. Add to salad, stir to combine, add salt and pepper to taste. Chill until ready to serve. Great leftovers, if you have any. I sometimes make double just so I have some for easy lunches in the fridge.