Vegetarian, Quick, Healthy
Serves 4
2 cans (19 ounces each) cannellini beans, dried and rinsed
1/2 pound of small roma tomatoes, cut into 1 inch peices (you can substitute your favorite kind of tomato)
1/2 cup fresh basil, torn into 1/2 inch pieces
3 small garlic cloves
1/4 cup of extra virgin olive oil
1 tsp of freshly ground pepper
1 tsp of coarse salt
1. Combine beans, tomatoes, basil and salt in a bowl, and season with pepper.
2. Heat oil in skillet over medium heat. Add garlic, and cook, stirring until fragrant but not browned. 1-2 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.
Recipe courtesy of Martha Stewart Living Magazine