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It’s important to let the salad sit for 20 minutes before serving so the beans absorb the flavors of the other ingredients.
The key is steeping the beans in a garlicky broth first. This affords us time to tame our raw shallots in vinegar, and pull together the other ingredients. Once the beans are steeped, and the shallots soaked, this salad comes together in a minute.
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
 PLSchley
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