This recipe is a snap to make, vibrant in color, filling, and best of all, only takes 15 minutes to make!
Lucky me, I have oodles of basil and ripe tomatoes just begging to be picked, so this salad was very easy to make since I had all of the ingredients right at my fingertips.
Take this to a potluck (which is what I’m doing tonight!) to impress your friends without slaving all day in the kitchen, or pair with a hearty loaf of bread and/or take romaine lettuce leaves and fill ’em up with this tasty dish for a quick lunch or dinner.
Click here for the recipe (scroll down the page a bit until you get the Bean & Tomato salad recipe).
I did modify the recipe a bit:
I used one can of cannelli beans (white beans) & one can garbanzo beans rather than two cans of cannelli beans. I added a pinch of sucanant at the end (to curb the acidity of the vinegar, tomatoes, and lemon juice) and I only used fresh basil.
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