White bean salad with chicken

(Styling/Sheryl Julian And Jill Gibson; Essdras M Suarez/Globe Staff)

By Jill Gibson

Globe Correspondent / July 21, 2010

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Serves 4


3	cans (15 ounces each) cannellini beans, drained and rinsed
1/2	medium red onion, thinly sliced
30	whole basil leaves
2	roast chicken breast halves, meat removed from bones and cut in bite-size pieces
3	tablespoons olive oil
	Salt and pepper, to taste

1. In a large bowl, combine beans, onion, basil, and chicken. Toss gently but thoroughly

2. Stir in olive oil, salt, and pepper.