Ingredients
1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
Preparation
In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
To store, refrigerate up to 1 day.
