White Bean and Red Onion Salad

Servings: 6-8

• 2 (15-oz.) cans cannellini beans (white kidney)
• 1/4 small red onion, peeled and thinly sliced
• 1/4 cup Extra Virgin Olive Oil
• 2 tbsp. Balsamic Vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• Snipped fresh basil

Drain beans into a colander and rinse undercold water; drain well. Place in a mediumbowl with onion. Whisk together oil,vinegar, salt and pepper and pour overbeans; toss well to coat. Cover and chillfor at least 1 hour, stirring occasionally.Top with fresh basil before serving.

Fiber: 5 g