Summer Bean and Vegetable Salad

Filling, fresh, delicious—perfect for a summer afternoon.

Summer Bean and Vegetable Salad
Serves 2

2 cups cooked cannellini beans
2 cups cooked green beans, cut into one-inch lengths
1 cup cherry tomatoes, cut in half
1/4 cup fresh basil, sliced into ribbons
2 teaspoons extra virgin olive oil
1 tablespoon balsamic vinegar
A few squeezes of lemon juice
Salt and freshly-ground black pepper

Mix together and let marinate for an hour or so, if you can wait. Serve in a bowl, in a lettuce bowl, with some toast points…or not. Enjoy!

Alternatives: Add some cooked whole grains, a mix of legumes, different veggies…you get the drift 🙂