Tomato, Basil, And White Bean Salad - cooking recipe

Ingredients

2 (19 ounce) cans cannellini beans, drained & rinsed
1/2 lb roma tomato, cut into 1-inch pieces
1/2 cup fresh basil, torn into 1/2 inch pieces
1 teaspoon kosher salt
fresh ground pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced

Preparation

Combine beans, tomatoes, basil and salt in a bowl and season with pepper.
Heat oil in a skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned (approx. 2 minutes). Pour over bean mixture and gently toss. Let stand 30 minutes or longer to allow flavors to meld. Can be covered and kept at room temp for up to 4 hours.