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Serves 6
This recipe will also work with other types of canned beans. It’s important to let the salad sit for 20 minutes before serving so the beans absorb the flavors of the other ingredients.
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and smashed
Salt and pepper
3 (15-ounce) cans cannellini beans, rinsed
1/4 cup sherry vinegar
1 shallot, minced
2 plum tomatoes, cored and cut into 1/4-inch pieces
1/2 cup chopped fresh basil
1/2 cup chopped kalamata olives
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1st Keep
 Steph_Marseglia
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