pat's Recipe

Tomato, Basil, and White-Bean Salad

Category: Bean salads

2 cans (19 ounces each) cannellini beans,
drained and rinsed
1/2 pound small roma (plum) tomatoes, cut
into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-
inch pieces
1 tsp coarse salt
freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

6 servings