Green goes with everything!
This aromatic and beautiful salad is so versatile: it’s a fabulous side dish or plays well on its own, as an appetizer or lunch.
1 pint cherry tomatoes, halved
2 cups cooked white beans (like cannellini or great northern)
½ pound haricot verts, lightly blanched (cooked, but still crunchy)
4-6 garlic cloves, minced
1 huge handful basil, sliced into chiffonade (For the photo, I used small leaves off a large bunch of basil — also an option.)
a swirl or two of olive oil
Mix the tomatoes, bean, haricot verts, and garlic. Add enough olive oil until it glistens, and salt and pepper to taste. Finally, adorn with the basil.