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Italian Tomato Bean Salad served with Brushetta 

 

Ingredients:

• 1/2 Italian plum tomatoes cut in a quarter inch dice or smaller
• Tablespoon of coarsely chopped fresh basil
• Teaspoon of chopped fresh oregano
• Teaspoon of salt
• Teaspoon of coarsely ground black pepper
• 3 cloves of garlic, finely chopped
• 2 tablespoons of Lemon Juice
• 2 tablespoons of good quality extra virgin olive oil
• 12 ounces of navy beans (from can with kosher certification or
  precooked from the dry beans)
• Toasted slices of French bread, brushetta or challah

Toss the ingredients together in a large bowl and allow to sit for at least 1/2 hour.  The salt will draw out the juice of the tomatoes.

Serve immediately after spooning the salad over the bread.

This dish is fool proof and never fails to make a good impression. It is perfect for Shabbat Lunch and it needs no warming.