This dish is lovely, light, and summer. With the addition of the beans and rice, it becomes a complete protein and a very filling meal. Feel free to make this with whole, fresh tomatoes—just cut them up into bite-sized pieces. You can also use chickpeas or cannellini in place of the white kidney beans.
- ½ red onion, diced
- 1 clove garlic, minced
- 1 tsp salt
- 1 large lemon, zest and juice
- 2 pint cherry tomatoes, halved
- ½ cup fresh herbs, thinly sliced (mix of basil, mint, and flat leaf parsley is lovely)
- 2 tbsp olive oil
- 1 can white kidney beans, drained & rinsed
In a large bowl, combine the red onion, garlic, salt, and lemon juice & zest. Let sit 10 minutes. Add the cherry tomatoes, herbs, olive oil, and the white kidney beans.
For a super hearty version, serve with some cooked brown rice (recipe for long-grain follows) or with pasta.
Ingredients – Brown Rice
- 1 cup brown rice (I like long grain)
- 2 cups water
- 1 tbsp olive oil
- ½ tsp salt
Instructions – Brown Rice
Rinse the rice under cold water until the water runs clear. Place in a saucepan with the 3 cups water, the salt, and the oil. Place on the stove, bring to a boil, then lower the heat to minimum. Cook 40-45 minutes or until the water is completely absorbed and the rice is tender.