White Bean & Tomato Salad
1 lb. white beans
a basket of cherry tomatoes, halved
1 red onion, thinly sliced (important to be as thin as possible)
handful fresh oregano or basil
salt & pepper
extra virgin olive oil
red wine vinegar
vegetable scraps (back of an onion, sprigs of parsley, whatever you have lying around that doesn't look too great)
Soak your beans overnight.
Next day - fill a pot with cold water, drain beans & add them to the pot with your vegetable scraps, do NOT add salt.
Cook until beans are tender & drain.
Add tomatoes, onion, fresh herbs, salt & pepper - toss with cooked beans
2 parts olive oil
1 part red wine vinegar
(it all depends on your portions - follow the ratio & you'll never go wrong)
Make sure you season well & let sit for 15 - 20 minutes before you serve to let the flavors come together.
Note: OK to serve the next day as well however the onions will go a little limp