Herbed White Bean Salad

The tang of tomatoes and olives in this simple dish compliment any sandwich or it makes a great BBQ side dish. From an October 1988 issue of Bon Appetit in the "Great Cook/Great Party" section that featured recipes for a Homecoming Football Picnic.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1  lb  small dry white bean
• 2  quarts water
• 1  teaspoon salt
• 2  medium tomatoes, seeded and chopped
• 1⁄2 cup  diced red onion
• 1⁄2 cup pitted black olives, quartered
• 6  tablespoons olive oil
• 6  tablespoons white wine vinegar
• 2  large garlic cloves, minced
•  salt & freshly ground black pepper
• 1⁄2 cup  chopped fresh basil

Directions

1. Rinse beans; place in large pot with 2 quarts water and 1 teaspoon salt.
2. Simmer until tender, about 1 1/4 hours; drain well and cool slightly.
3. Combine beans with all remaining ingredients except basil in large bowl; mix well to coat and adjust seasoning to taste.
4. Cover and refrigerate until well-chilled.
5. Mix in basil before serving.
6. (Can be prepared up to 1 day ahead.).