1 (15 ounce) can cannellini beans, drained and rinsed
1 cup halved grape or cherry tomatoes
1/3 cup diced red onion
1 ½ tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 teaspoon fresh lemon juice
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
3 tablespoons fresh basil chiffonade
For Garnish: shaved Parmesan cheese
- In a small bowl, combine olive oil, vinegar, lemon juice, pepper, and salt, stirring with a fork. Pour dressing over bean mixture, and toss to combine.
- Add basil to salad, tossing gently to combine.
- Refrigerate at least 2 hours before serving.
- Top individual servings with Parmesan cheese, if desired.