Categories: Salad

Ingredients

• 2 19-oz cans white cannellini beans, rinsed
• 2 T extra virgin olive oil 1/2 C yellow onion, diced
• 2 t rosemary, finely chopped
• 3 T red wine vinegar
• 1/4 C extra virgin olive oil
• 1/4 C tomatoes, diced
• 1/2 t salt
• 1/4 t black pepper
• 3 T Parmesan cheese, grated
• 1 T fresh basil, chopped

Directions

1. Heat 2 T olive oil in a sauté pan. Add onion and sauté until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.

2. Mix red wine vinegar, 1/4 cup olive oil, tomatoes, salt, pepper, grated Parmesan, and basil in a bowl. Combine beans with tomato mixture and serve at room temperature.

3. Note: Try freshly grated Parmesan cheese and a drizzle of olive oil on top.

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