3cupscooked white beans (navy, cannellini or Great Northern beans)*
1-2mediumripe firm tomatoes (seeded and chopped)
1/2redonion (chopped)
1/2cupsliced black olives
2-3tablespoonsfresh Italian parsley (finely chopped)
1/4teaspoondry basil or 4-5 fresh basil leaves (chopped)
*If using dried beans then soak about 1 1/2 cups of dried beans overnight (or 8 hours) in a large bowl of water, make sure the beans are well covered. Drain, rinse then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
FOR THE DRESSING
1/4cupolive oil
1-2tablespoonsred wine vinegar (to taste, depends on the strength of the vinegar)
1-2clovesgarlic minced
1/2teaspoonsalt (or to taste)
1-2dashesblack pepper
3tablespoonsbean liquid
Instructions
If you are using cooked dried beans or frozen then drain them but keep aside some liquid. If using canned beans then rinse them and drain well (keep some liquid).
FOR THE DRESSING
In a small bowl whisk together the olive oil, wine vinegar, garlic, salt , pepper and the bean liquid. Set aside, (refrigerate the dressing if you are cooking the beans (dried or frozen). Stir it again before putting it together.
In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate for at least an hour or even overnight before serving.