Ingredients

1/4 cup olive oil
2 TBL sun-dried tomato fused oil
1 TBL red wine vinegar
1/4 cup sundried tomatoes
1/4 tea sea salt
dash of coursley ground pepper
2 16 oz cans cannelllini beans
1/3 cup diced red onion
2 minced garlic cloves
6 fresh basil leaves
1 oz grated Romano cheese

Instructions

Whisk first six ingredients in a small size bowl.
place beans in a large bowl
Pour vingigrette over the beans and let stand at least for 1 hour
After hour is up add garlic, onion and basil and cheese. Serve on nice crusty Italian bread.
This salad is great either warm or cold.

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