White Bean Salad

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

• Ready In: 15 mins
• Serves: 4-6

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!