1 can (14 ounces) 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 one day.
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