Bean Salad with Basil

Bean salads are an easy bread-free way to add protein to the vegetarian lunch box.

Take cooked beans, add some celery or green pepper for crunch, some cherry tomatoes or cucumber for juiciness, and some herbs for flavor. Toss in a simple vinaigrette and you have an easy dish that will last a few days in the fridge, ready to be scooped into cup-sized containers and added to the lunch box.

This week we'll be eating this pretty salad in our lunches.

Bean Salad with Basil
1 cup dry beans (I used a combination of white limas and Christmas limas)
3 tbsp red wine vinegar
1 cup cherry tomatoes, halved
1/2 cup chopped celery
1/4 cup fresh basil
2 tbsp olive oil
salt and pepper to taste

Cook the beans in plenty of boiling water until tender, about 90 minutes. Drain and toss with the vinegar. Let cool at room temperature.

Add the remaining ingredients. Toss well. Season to taste.

Enjoy at room temperature.

Serves 4-6