White Bean Salad with Tomatoes and Olives

By á-98759

We take ordinary canned beans and turn them into the rightful stars of this salad. The key is steeping the beans in a garlicky broth first. This affords us time to tame our raw shallots in vinegar, and pull together the other ingredients. Once the beans are steeped, and the shallots soaked, this salad comes together in a minute.

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

Preparation

Step 1

1. Heat 1 tablespoon oil and garlic in medium saucepan over medium-high heat until just beginning to brown, about 2 minutes. Add 2 cups water and 1 teaspoon salt and bring to 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 and pepper to taste. Let sit for 20 minutes. Serve.