We had this for dinner last night at my dad’s house… It was awesome! So I made it tonight with our backyard tomatoes. My step mom got the recipe from Martha Stewart Living…
2 cans (19 oz each) white beans drained and rinsed
1/2 pound small Roma tomatoes cut into 1 in. pieces. (we used grape tomatoes cut in half)
1/2 cup fresh basil leaves torn into 1/2 inch pieces
1 tsp. coarse salt
freshly ground pepper
1/4 cup olive oil (EVOO for you Rachel Ray fans)
3 small cloves of garlic minced.
Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper. Heat oil in skillet over medium heat and add garlic, cook till aroma comes out, don’t brown the garlic. Pour over bean mixture and gently toss. Let stand 30 minutes for flavors to meld. Salad can be covered and kept at room temp up to 4 hours. Serves 4 (it serves WAY more than 4)
This is a warm salad, don’t chill it – although it might taste better the next day (I’ll let you know!)
* Tomorrow is my 100th post!