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    This quick, easy salad makes a refreshing accompaniment to burgers or steaks, and also packs well for picnics. Make sure to prepare it at least an hour or two in advance, so the flavors have time to blend. Yield: 24 (3/4-cup) servings Prep time: 25 minutes
Resting time: 1 - 2 hours or overnight
Difficulty Level: Easy
   
 In a medium bowl, whisk together garlic, oil, vinegar and salt until mixture emulsifies and thickens. Season the dressing to taste with salt and pepper and set aside. Drain and rinse the kidney beans and blot with a paper towel to remove excess water. Cut each tomato in half. Combine the beans, tomatoes, basil, and cheese in a large (5 qt.) glass or plastic container. Pour the dressing over and toss gently to coat. Cover and let stand for at least one hour at room temperature, or up to 24 hours in the refrigerator. Restore to room temperature before serving.  Calories 314; Total Fat 21g; Saturated Fat 4g; Cholesterol 8mg; Sodium 358mg; Carbohydrates 21g; Dietary Fiber 6g; Sugars 2g; Protein 12g; Vitamin A 12% DV; Vitamin C 12% DV; Calcium 11% DV; Iron 2% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
