Tomato, Basil and White Bean Salad

By bakers_delight85

Ingredients

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

Preparation

Step 1

Combine the beans, tomatoes, basil and 1 tsp. salt in a bowl, and season with pepper.
Heat oil in a small skillet over medium. Cook garlic, stirring constantly, until fragrant but now browned, 1-1/2 to 2 minutes. Pour over bean mixture, and gently toss to combine. 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.)