White Bean Salad

• 2 (19 ounce) cans white pea beans (navy beans)
• 2 cups roma tomatoes, diced and drained
• 34 cup olive oil (extra virgin is nice)
• 14 cup red wine vinegar
• 1 garlic clove, minced
• salt & pepper
• 1 cup basil leaves
• 34 cup coarsely grated asiago cheese

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!

white pea beans, roma tomatoes, olive oil, red wine vinegar, garlic, salt, basil, asiago cheese

Taken from www.food.com/recipe/white-bean-salad-22594 (may not work)