Cannellini Bean, Cherry Tomato and Mint Salad

1. Peel and thinly slice the red onion. Rinse the slices in cold water, then pat them dry with a paper towel. Place onion slices in a serving bowl and add 1 tablespoon of lemon juice. Stir and set aside.

2. Drain and rinse the beans, if canned. Rinse and halve the cherry tomatoes.

3. Add beans and tomatoes into the salad bowl with the onions. Add the olive oil and the remaining tablespoon of lemon juice and stir well. Season with salt and pepper. Serve immediately or refrigerate before serving. Garnish with fresh mint when ready to serve.

My tips:
– Rinsing and marinating the onion in lemon helps neutralize its strong taste.
– You can substitute lima beans for the cannellini beans.

Source: What to cook and how to cook it, by Jane Hornby.