White Bean and Cherry Tomato Salad

This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  lb  small white beans, rinsed and drained
• 1  teaspoon salt
• 2  tablespoons white wine vinegar
• 1  tablespoon Dijon mustard
• 4  dashes Tabasco sauce
• 1⁄3 cup  salad oil
• 2  tablespoons  chopped fresh basil leaves
• 1 1⁄2 teaspoons  chopped fresh mint leaves
• 3  tablespoons  chopped parsley
• 3  tablespoons green onions (including tops)
• 1  clove garlic, minced
•  salt and pepper
• 2  cups cherry tomatoes, halved
•  mint sprig

Directions

1. In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
2. Add beans and cook, uncovered, for 2 minutes.
3. Remove from heat, cover and let stand for 1 hour.
4. Drain beans, discarding water.
5. In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
6. Drain and set aside.
7. In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
8. In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
9. Mix in dressing and season to taste with salt and pepper.
10. Cover and refrigerate for at least 6 hours or for up to a day.
11. To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.