Tomato & Cannellini Bean Salad
1 15-ounce can of Cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
1/4 cup coarsely chopped parsley
1/3 cup olive oil
3 cloves garlic, minced
1 tsp. fresh rosemary, chopped
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon fresh lemon zest
2 Tbsp fresh lemon juice
1 Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until you see the garlic begin to cook, tehn remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.
2 In a small small bowl add the garlic, rosemary oil, Parmesan cheese, salt, pepper, lemon zest, and lemon juice - whisk until combined.
3 In a medium bowl, place beans, tomatoes and parsley. Pour dressing over mixture and fold to combine.
Serves 6 to 8.