Saturday, June 21, 2008

White Bean Salad

2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
1/4 cup olive oil
3 cloves garlic, minced

In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.

Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.

recipe from: Anne Griffin

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