The Vinaigrette

Here is a recipe for the dip/vinaigrette I have been using lately. It is easy, healthy, and SO GOOD.

White Bean Vinaigrette 

1 can Cannelloni Beans
Fresh Basil
Balsamic Vinegar
Salt
Pepper
Olive Oil

 Drain beans and reserve the liquid. Place beans, salt, pepper, basil (use as much or as little as you would like - I like a lot!), and balsamic vinegar (same as basil - I like a lot!) in blender, food processor, or magic bullet. Blend until smooth. If too thick, add liquid from beans or olive oil. For dip, you want it thicker, for salad dressing, thinner. Don't use too much olive oil.

See? Easy. And so good you could drink the stuff.

This morning is my first real workout with the trainer. I have not decided if going to the gym at my apartment and running at 5 am is a good idea or not. Nothing ventured, nothing gained, I guess.