Tomato, Basil and White Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another of Martha Stewart's salads, I haven't tried this one yet, but it surely does sound delicious, so I thought I'd pass it on - Ingredients:
2 (19 ounce) cans cannellini beans, drained and rinsed |
1/2 lb small roma tomato, cut into 1-inch pieces |
1/2 cup fresh basil leaf, torn into 1/2 inch pieces |
1 teaspoon coarse salt |
fresh ground pepper |
1/4 cup extra virgin olive oil |
3 small garlic cloves, minced |
Directions:
1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over medium heat. Add garlic, and cook stirring, until fragrant but not browned, 1 1/2 - 2 minutes. Pour over bean mixture , and gently toss. Let toss stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature for up to 4 hours.
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