White Bean & Tomato Salad

Makes 6 servings at
140 calories each

15-oz. can cannellini beans, drained and rinsed

2 zucchini or yellow squash, diced

1 pt. cherry tomatoes, halved

1/2 c. red onion, chopped

3 T. olive oil

2 T. lemon juice

1/4 c. fresh cilantro, chopped

Combine all ingredients in a large bowl; toss to coat. Cover and refrigerate at least one hour. Let stand at room temperature 20 to 30 minutes before serving.

Light olive oil is budget-friendly and is fine for sautéing and baking...save rich-tasting extra-virgin olive oil for delicately flavored salad dressings and dipping sauces. Both kinds have the same calorie content.