2 15 oz cans cannellini, rinsed and drained |
1 tablespoon(s) balsamic vinegar |
1/4 cup(s) chopped fresh dill |
2/3 cup(s) diced red onion |
1/4 cup(s) extra-virgin olive oil |
3 tablespoon(s) fresh lemon juice |
2 garlic cloves, pressed |
2 1/2 cup(s) halved grape or cherry tomatoes |