Ingredients

2 cans (19 oz ea) cannelloni beans, drained & rinsed

1/2 lb small Roma (plum) tomatoes, cut into 1-inch pieces

1/2 cup fresh basil leaves, torn into 1/2-inch pieces

1 tsp coarse salt

Freshly ground pepper

1/4 cup extra-virgin olive oil

3 small garlic gloves, minced

Preparation

  1. Combine beans, tomatoes, basil and salt in a bowl, and season with pepper
  2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1.5 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavored to meld. Salad can be covered and kept at room temperature up to 4 hours.