White Bean and Tomato Salad
2 cups cooked navy (or other white) beans (1 can or 1/2 cup dry beans, cooked), cooled
2 beefsteak or 4 roma tomatoes
2 sprigs fresh oregano (about a tablespoon)
1 sprig fresh mint (about 1/2 tablespoon)
2 tablespoons olive oil
1 tablespoon lemon juice
dash of salt
Cook your beans if they aren't already cooked, drain, and allow to come to room temperature.
Chop tomatoes coarsely.
Chop herbs coarsely.
Toss both with beans in large bowl.
Drizzle with olive oil, then lemon juice, toss to combine.
Add salt to taste.