This bean salad is a great healthy side dish that screams summer. There is a nice zing from the red wine vinegar, the crunch of the celery and then fresh basil. Though it is great with anything grilled, the gentleman who created it likes to serve it as a bed for grilled tuna. Enjoy!
1 can (15 oz.) cannellini beans, rinsed and drained
1 large celery rib, finely chopped
1/2 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 C. fresh basil leaves, thinly sliced
1/4 C. finely chopped red onion
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Combine first six ingredients in a large bowl. Whisk the oil, vinegar, lemon juice, salt and pepper in a small bowl. Pour over bean mixture; toss to coat. Refrigerate until serving.
Serves: 4