Cannellini Bean Relish

3 cups cooked white beans
1/2 cup cherry tomatoes, quartered
1/4 cup green olives, pitted, sliced thin
1/4 cup black olives, pitted, sliced thin
1/4 cup red bell pepper, roasted, small dice
1/4 cup green bell pepper, roasted, small dice
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon capers
4 fluid ounces extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons rice vinegar
1 tablespoon balsamic vinegar
salt and pepper, to taste

GARLIC OIL:
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
Servings: 8
1. Combine all of the ingredients except the garlic oil and gently toss together.

2. To make the garlic oil, heat the olive oil in a small pan. Add the garlic and sauté until it is lightly browned.

3. Pour the hot garlic oil over the salad and toss to combine.


Yield: 1 1/2 pounds