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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great salad for a summer picnic or backyard BBQ. Or enjoy it anytime! Ingredients:
2 (19 ounce) cans white pea beans (navy beans) |
2 cups roma tomatoes, diced and drained |
3/4 cup olive oil (extra virgin is nice) |
1/4 cup red wine vinegar |
1 garlic clove, minced |
salt & pepper |
1 cup basil leaves |
3/4 cup coarsely grated asiago cheese |
Directions:
1. Toss the beans (about 4 cups) with 2 cups roma tomatoes, 3/4 cup olive oil, 1/4 cup red wine vinegar, garlic and salt and pepper to taste.
2. Let sit one hour at room temperature.
3. When ready to serve, measure out 1 cup basil leaves.
4. Roll them up together and cut them across into chiffonade- kitchen lingo for shreds.
5. Add the basil and 3/4 cup asiago cheese.
6. Serve and enjoy!
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