White-Bean and Tomato Salad

This bean salad gets even better as it sits-you can make it up to a day ahead. This is really a nice side dish, healthy and low cal.

1 can (14 oz.) 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

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

Martha Stewart Recipe

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