Today I needed a quick lunch and I had a couple summer veggies lounging around that needed to be used up.
Nothing is quicker than doing a rough chop through some onions and tomatoes and tossing them with some beans and herbs.
A touch of citrus ties this summer bean salad together quite refreshingly.
Summer Bean Salad
2 cans of beans, drained and rinsed (I used black beans and cannellini)
1/4 cup red onion, chopped
3 scallions, stalks fully chopped
1/2 cup tomato, chopped
Hearty addition of basil and oregano (4-6 sprigs in total)
2 TBS olive oil
2-3 TBS lemon vinaigrette (or freshly squeezed lemon juice)
Salt and Pepper to taste
-Toss it all together!