This is one of my favorites! I love adding this as a side with a sandwich for lunch as an alternative to chips.
Though I do love chips, don’t get me wrong. Especially kettle chips. I have a whole system where kettle chips are concerned – I eat the flat ones and small pieces first and save the folded ones for last. The more folds the better!
But we’re not here to talk about chips. We’re here to talk about beans. (the musical fruit <– couldn’t resist 🙂 tee hee )
I love this salad to round out lunch because it helps keep me satisfied longer than chips would. It has more flavors too – I can’t get enough of the dill and tomatoes combination here.
This would be perfect to bring to a picnic or tailgate too — you can make it ahead of time and let it sit in the fridge overnight. As with most salads of this type, it’s better the next day, or at least when it’s had enough time to let the flavors cone together.
I came across the original recipe here from Bon Appetit and have been making it for years – it’s definitely a keeper. Enjoy!
- 3 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 tsp salt, then to taste
- fresh ground pepper (I usually add in about 5-6 twists from the pepper grinder)
- 2 15-ounce cans white beans (cannellini or great northern), rinsed and drained
- 1 package grape tomatoes, halved
- 2/3 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Combine lemon juice, balsamic, salt, and pepper in a large bowl. Whisk to combine.
- Add remaining ingredients, and stir to combine.
- Cover. Let sit at least 30 minutes in the refrigerator for flavors to combine, or longer for more flavor.