This bean salad gets even better as it sits-you can make it up to a day ahead. This is really a nice side dish, healthy and low cal.
1 can (14 oz.) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
coarse salt and ground pepper
In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. To store, refrigerate up to 1 day.