Tomato, Basil & White Bean Salad

2 cans (19oz each) cannellini beans, drained and rinsed
1/2 lb small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 tsp coarse salt
Freshly ground pepper
1/4 cup extra virgin olive oil
3 small garlic cloves, minced

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

Review: I used 3 cans of beans and served the salad over a bed of baby spinach. This way it became a main dish salad and not a side. It was really yummy and the beans were a surprisingly great flavor to add to a basic salad combination. Very yummy and filling.