White Bean Salad with Tomatoes and Olives

By melissaf

Ingredients

• 1/3 cup extra virgin olive oil
• 4 garlic cloves, peeled and smashed
• Salt and pepper
• 3 (15-ounce) cans cannellini beans, rinsed
• 1/4 cup sherry vinegar
• 1 shallot, minced
• 2 plum tomatoes, cored and cut into 1/4-inch pieces
• 1/2 cup chopped fresh basil
• 1/2 cup chopped kalamata olives

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

It is important to let the salad to sit for 20 minutes to absorb the flavors.

1. Heat 1 tablespoon of oil and garlic in medium saucepan over medium high heat until just beginning to brown, about 2 minutes. Add 2 cups of water and 1 teaspoon of salt and bring to a simmer. Remove from heat, add beans, cover and let sit for 20 minutes. Combine vinegar and shallot in large bowl and let sit for 20 minutes.

2. Drain beans and discard garlic. Add beans, remaining oil, tomatoes, basil, and olives to shallot mixture and toss until thoroughly combined. Season with salt & pepper to taste. Let sit for 20 minutes. Serve.