“A great salad for a summer picnic or backyard BBQ. Or enjoy it anytime!”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the beans (about 4 cups) with 2 cups roma tomatoes, 3/4 cup olive oil, 1/4 cup red wine vinegar, garlic and salt and pepper to taste.
  2. Let sit one hour at room temperature.
  3. When ready to serve, measure out 1 cup basil leaves.
  4. Roll them up together and cut them across into chiffonade- kitchen lingo for shreds.
  5. Add the basil and 3/4 cup asiago cheese.
  6. Serve and enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: