Total Time
15mins
Prep 15 mins
Cook 0 mins

A great salad for a summer picnic or backyard BBQ. Or enjoy it anytime!

Ingredients Nutrition

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!

Reviews

(3)
Most Helpful

This was a great tasting recipe. Different from a lot of other lunch salads. It was very filling and satisfying. Easy on the cook because it was easy to make. Definately another keeper in my cookbook. Thanks bert..

Miss Annie July 25, 2002

I served this salad for a 3 family picnic and everyone loved it, even the kids. I used the leftovers in a bean soup the next day and it was great too!

ann2boys August 14, 2007

The flavor in this salad is really great. I didn't have any asaigo cheese, but I did have a package of feta that needed to be used up that I tossed in. The second day I had a cooked chicken breast that needed using up so I tossed it in the salad, it made a very filling lunch. I will be making this again and again.

Kellie in SLO February 05, 2005

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