Another summer side-dish fave of ours is tomato, basil, and white-bean salad. BK actually eats everything in this dish, plus it is protein-based! Bonus! It really highlights the summer tomatoes and basil, and you will especially appreciate that if you grew them yourselves. The dish takes no time to make, but is best if it gets to sit for at least half an hour for the flavors to meld. It’s very easy to cut in half for just two people, which I tend to do, since on summer weekends I always have so many recipes to try that I end up cooking 4 different dishes for one meal and it’s too much food 🙂 You can also double/triple/etc. the recipe for a party…it’s always been a hit when I’ve brought it!
2 cans (19 ounces each) cannellini beans, drained and rinsed
1 pint cherry tomatoes, quartered
⅔ cup fresh basil leaves, chiffonade
1 teaspoon coarse salt, plus more to taste
Freshly ground pepper
¼ cup extra-virgin olive oil
5 garlic cloves, minced
Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper. Heat oil in a skillet over low. Add garlic, and cook, stirring, until fragrant but not browned, 2-3 minutes. Pour over bean mixture, and gently toss. Let stand at least 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.
Adapted from Martha Stewart Living, June 2007.