Cannellini Salad with Tomato Vinaigrette

Wendy’s stepmom, Connie, found this recipe years ago, and we eat it all the time, alone or as a bruschetta topping. We usually make twice the recipe shown here to have leftovers through the week.

1 garlic clove, minced

1 shallot, finely diced

2 Tbsp red-wine vinegar

2 tsp balsamic vinegar

4-6 Tbsp extra-virgin olive oil

3 Roma tomatoes, neatly diced, or 1/2 cup grape tomatoes, cut in half

Salt and freshly milled pepper, to taste

3 cups canned cannellini beans, rinsed

4 scallions, including some of the greens, thinly sliced

1/4 cup fresh basil leaves, thinly sliced

 

 

1.     In a small bowl, combine garlic, shallot, both vinegars, and salt and pepper.

2.     Let vinegar mixture stand for 15 minutes.

3.     Meanwhile, in a larger bowl, combine rinsed cannellini beans, scallions, and basil.

4.     After the vinegar mixture has sat for 15 minutes, whisk in oil, add tomatoes, and then adjust tanginess and seasoning to taste.

5.     Mix vinaigrette into the bean mixture in the bigger bowl.

6.     Adjust seasoning with salt, pepper, and any additional basil.