By Linda Ditch
Tomato and Cannellini Bean Salad, with Feta
Ingredients
1 (15-ounce) can of cannellini beans, drained
2 cups cherry tomatoes, cut in half
4 ounces of crumbled feta
1/2 cup finely diced red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste
Instructions
In a large bowl, add the first six ingredients. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the rest of the ingredients and toss to coat.