¼ cup olive oil
2 Tbsp sun-dried tomato infused oil
1 Tbsp red wine vinegar
¼ cup sundried tomatoes
¼ tea sea salt
dash of coarsely ground pepper
2 16 oz. cans cannellini beans
⅓ cup diced red onion
2 minced garlic cloves
6 fresh basil leaves
1 oz. grated Romano cheese
No nutrition information available
Whisk first six ingredients in a small size bowl.
place beans in a large bowl
Pour vinaigrette 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.