Serves: 4 to 6
1 15 oz. can of Cannellini Beans, drained and rinsed (Great Northern Beans or Navy Beans may also be used)
¼ cup sun-dried tomatoes, cut lengthwise into strips (use either oil-packed or good quality dried variety)
1 stalk of celery, sliced
¼ red onion, diced
1 oz. extra virgin olive oil
½ oz. balsamic vinegar
Salt and pepper to taste
*1 ear of corn, grilled and cut from the cob (seasonal summer option)
Combine all ingredients in a medium-sized bowl and mix well, being careful not to break the beans. Refrigerate for at least one to two hours. For best results, allow the salad to come to room temperature before serving.
To Store: Cover leftovers with plastic or store in airtight container in refrigerator for up to 2 to 3 days.
Tony’s Tip: This salad can be prepared up to 24 hours in advance, just wait to add the olive oil, vinegar, salt and pepper until about one to two hours before serving to preserve the crispness of the vegetables.