Moon-Bean Salad

• 2 teaspoons olive oil, divided
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 1/4 cup cider vinegar
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 1 1/2 cups diced plum tomato
• 1/2 cup chopped Vidalia or other sweet onion
• 1/2 cup (2 ounces) crumbled blue cheese
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.
2. Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well. Serve with Crostini.

olive oil, oregano, garlic, cider vinegar, cannellini beans, tomato, vidalia, blue cheese, parsley, salt, pepper

Taken from www.myrecipes.com/recipe/moon-bean-salad (may not work)