|
Ingredients
2 -15.8 ounce cans great northern beans, rinsed
& drained
1/2 pound Roma tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch
pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced
Instructions
|
|
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 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.
Garnish with leeks or spinach if desired.
|