Tomato, Basil and White Bean Salad

• 2 (19 ounce) cans cannellini beans, drained and rinsed
• 12 lb small roma tomato, cut into 1-inch pieces
• 12 cup fresh basil leaf, torn into 1/2 inch pieces
• 1 teaspoon coarse salt
• fresh ground pepper
• 14 cup extra virgin olive oil
• 3 small garlic cloves, minced

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

cannellini beans, roma tomato, fresh basil leaf, coarse salt, fresh ground pepper, extra virgin olive oil, garlic

Taken from www.food.com/recipe/tomato-basil-and-white-bean-salad-374767 (may not work)