JILL MELTON / EDIBLE NASHVILLE
Cherry Tomato & White Bean Salad
1 (16-ounce) bag dried white beans
Fresh herb sprigs
1 garlic clove, chopped
1 pint cherry tomatoes, quartered
2 orange or red bell peppers, roasted and chopped
½ cup fresh basil, chopped
3 tablespoons sherry wine vinegar
¼ cup extra-virgin olive oil
1 garlic clove, minced
½ teaspoon coarse salt
1. Cook the beans in water to cover with fresh thyme, oregano, or parsley and garlic. Drain and let cool. Combine about 3/4 of the cooked beans, and remaining ingredients and toss well.
We like to cook a bag of dried white beans to have on hand for lots of recipes, but you can use 2 (15-ounce) cans drained white beans in this recipe also.