It’s summer and my garden is in full swing! Which means, I’m desperately trying to stay on top of my bounty by creating some fun summer dishes. Yesterday my mom and I made zucchini muffins (stay tuned for a post soon!) and today I had a bunch of cherry tomatoes on hand that were perfectly ripe and needing to be used. Do you have a go-to cherry tomato recipe you use for your harvest? If you do, let me know! I didn’t even plan on planting cherry tomatoes this year because I got so many last year. But lo and behold, I had two volunteer plants pop up. Don’t get me wrong, I love cherry tomatoes, but when you’ve got more than you need and you’ve given them to everyone you know and they know…well, you get my drift.
This little salad was so quick to throw together and tastes exactly as summer should – fresh!
1 can cannellini (white kidney) beans, drained and rinsed well
1 pint cherry tomatoes, halved
½ cup canned corn (you can use fresh, too if you have it)
20-25 basil leaves, chopped
4 garlic cloves, minced
1 T red wine vinegar
1 T apple cider vinegar
1 tsp extra virgin olive oil
2 tsp honey
Place all of the ingredients in a medium sized bowl. Stir to incorporate all of the flavors. Cover and chill for at least 1 hour. Serve!
Calories 161 / Carbs 28g / Fat 2g / Protein 9g / Fiber 7g / Sodium 412mg