Recipe Rewind: Tomato Cannellini Salad

It’s Summer and you know that means:  Summer picnics and Summer parties, and all things summery and delicious!  I posted this recipe back in 2012 and as the warm-weather festivities start to gear up, I remember how much I just love to make this every year and take it to parties.  It’s perfect to make even a few days ahead and there’s no mayo so there’s no worry about it being out in the weather.  Not that you have to worry about that:  Everyone loves it and it’s gone in a wink of an eye!  This little salad was so quick to throw together and tastes exactly as summer should – fresh!  IF you have any leftovers, toss it onto a salad or enjoy it with some grilled chicken…yummmmm!

Ingredients:
1 can cannellini (white kidney) beans, drained and rinsed well
1 pint cherry tomatoes, halved
½ cup canned corn (you can use fresh, too if you have it)
20-25 basil leaves, chopped
4 garlic cloves, minced (I heart garlic so I always use more than called for!)
1 T red wine vinegar
1 T apple cider vinegar
1 tsp extra virgin olive oil
2 tsp honey

Preparation:
Place all of the ingredients in a medium sized bowl.  Stir to incorporate all of the flavors.  Coverand chill for at least 1 hour.  Serve!

See?  E.A.S.Y!  I cannot explain in words the sheer deliciousness of this salad, folks!

Nutrition*:
Serves 4
Calories 161 / Carbs 28g / Fat 2g / Protein 9g / Fiber 7g / Sodium 412mg