• 2 or 3 15 oz. cnas cannelloni beans - dranined and rinsed
• 3 cloves minced fresh garlic
• 1/2 c basil leaves torn or cut in bite size pieces
• 4 roma tomatoes - diced
• 1 tsp sea salt
• 1/4 c extra virgin olive oil
• fresh ground pepper

Combine beans, tomatoes, basil, salt and pepper in a bowl. Let set 5 minutes. Heat oil in skillet over medium flame and add minced garlic. Sautee but do not let the garlic brown. Stir about 2 minutes. Pour oil mixture over the beans and toss gently. Let stand 30 minutes before serving to allow flavors to meld. Salad can be covered and kept at room temperature for up to 4 hours.