This was so simple but tasted so so good. It was so fresh and light. I added fresh rosemary and it really took it to another level. Only used about a two inch piece of the sprig and just diced up the leaves very finely. Really really yummy.

White Bean-and-Tomato Salad

Martha Stewart Everyday Food September 2008

Ingredients

Serves 4

• 1 can (14 ounces) cannellini beans, rinsed and drained
• 1 pint grape tomatoes, halved
• 4 scallions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Coarse salt and ground pepper

Directions

1. In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
2. To store, refrigerate up to 1 day.