Tomato and Canellini Bean Salad

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The calendar may say we are well into September, (and I have started seeing glowing, rotund pumpkins in the stores) but there are still loads of fragrant ripe tomatoes, lively herbs and other wonderful things to eat. Here there is a soft warm breeze drifting down through the canyons and I am clinging to it with a smile on my face and a song in my heart (gush) and making salads left right and center to keep up with the bounty of the markets.

This is a silly recipe in its simplicity, but a delicious one and worth your 45 seconds of prep time. Try it, and enjoy!


1 1/2 cups white beans, cooked
1 small handful of basil, shredded
1/2 pint cherry tomatoes, halved
1/2 sweet onion, sliced thin
2 tablespoons olive oil
1 teaspoon of white wine vinegar
salt and pepper

Combine all, season to taste and dinner is served.

Makes enough for four as a side dish.

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The canellini bean is a traditional white Italian bean, sometimes known as white kidney bean. It is an haricot bean that was originally cultivated in Argentina.

Today is National Peanut Day and International Chocolate Day, interestingly, it is also the anniversary of the birth of Milton Snaveley Hershey (b. 1857 )