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Ingredients
2 (15 oz) Cans cannellini beans (white kidney beans)
1/4 Small red onion, peeled & thinly sliced
1/4 Cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
Snipped fresh basil
Instructions
Drain beans into a colander and rinse under cold water; drain well. Place in a medium bowl with onion. Whisk together oil, vinegar, salt and pepper and pour over beans; toss well to coat. Cover and chill for at least 1 hour, stirring occasionally. Top with fresh basil before serving.