Ingredients
Scale
- 2 cups of Randall Great Northern Beans, drained and rinsed
- 1 English (seedless) cucumber, cut into chunks
- 1 container cherry or grape tomatoes, quartered
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp. dried basil
- 1 pinch crushed red pepper flakes
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Slowly whisk olive oil into the balsamic vinegar, stirring constantly.
- Add garlic, crushed red pepper flakes and basil. Tip: lightly crush the red pepper flakes and basil in your hand to release the oils in the herbs.
- Toss the beans and the vegetables lightly to coat.
- Taste to adjust seasoning. Garnish with Parmesan cheese. The flavor of the salad will improve overnight as the beans marinate, and this dish is equally delicious room temperature or cold.