INGREDIENTS:
2 cans white or cannellini beans, drained and rinsed
1 pint cherry tomatoes, quartered *feel free to use larger tomatoes cut small as well!
⅔ cup fresh basil leaves, finely chopped
1 teaspoon coarse salt, plus more to taste
Freshly ground pepper
¼ cup extra-virgin olive oil
5 garlic cloves, minced

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

Adapted from Martha Stewart Living, June 2007.