| Vinaigrette |
| 1/4 Cup Olive Oil |
| 2 Tbsp Sun-Dried Tomato-infused oil (from jar of sun-dried tomatoes) |
| 1 Tbsp Red Wine Vinegar |
| 1/4 Cup Chopped Sun-Dried Tomatoes |
| 1/4 Tsp. Kosher Salt |
| Coarsely Ground Black Pepper |
| Beans |
| 2 (16-0z) cans Great Northern Beans rinsed & drained |
| 1/2 Cup Diced Red Onion |
| 2 Minced Garlic Cloves |
| 6 Basil Leaves Chopped |
| 1 Oz. Grated Roman Cheese |
Prepare vinaigrette by whisking together all ingredients in small bowl.
Place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour.
Add onion, garlic, basil and cheese just before serving.
Makes 3 1/2 cups and serves six.