Use up those cherry tomatoes from the garden with this light and fresh summer salad. Delicious served on a bed of lettuce or as a dinner side dish.
1 basket cherry tomatoes cut in half
1/4 teaspoon salt
1 can (15 ounces) cannellini beans,
rinsed and drained
2 T finely chopped onion
1/4 cup minced fresh basil
2 tablespoons fresh lemon juice
2 tablespoons minced fresh
1 garlic clove, minced
1/4 cup extra virgin olive oil
1/4 teaspoon pepper
1/4 cup grated parmesan
Place tomatoes in a colander and sprinkle with salt; let stand for an hour. Combine the remaining ingredients in a bowl. Add tomatoes and toss gently.