Italian White Bean Salad with Tomatoes
 

2 cans canellini (white kidney beans - Hanover brand is the best)
1/3 c. tasty olive oil
2 Tablespoons white vinegar
2 cloves garlic, sliced
1 Tablespoon fresh basil, torn or sliced into smallish pieces
1/4 t. dry oregano or a few fresh leaves
3/4 t. salt
1/2 t. freshly ground pepper
1/4 c. chopped bell pepper, optional
Two peeled, coarsely chopped tomatoes

Drain the beans.

In a food processor, mix olive oil, vinegar, garlic, basil, oregano, salt, and pepper (but NOT the beans or peppers).

In a large bowl, combine beans, bell peppers, and oil-spice mixture.

Let it sit for 10 minutes or so and serve at room temperature with liberal amounts of tomato ladled on top.

Notes:[LIST][*]It's quite good without the tomatoes, too. My husband, not a tomato aficionado, loves it, and of course that's how we both eat it in winter.[*]Makes a terrific vegetarian main dish for two. I usually make a carrot-and-raisin or carrot-and-blueberry salad to go with it.[*]Keeps well in the fridge. The oil will solidify; let it sit out for a few minutes to melt.[/LIST]Christine

I have a Greek friend who makes this with the huge (1" and larger) white beans. Yummy! I've also been known to add some diced up serranos or jalapenos.