White Bean Salad with Tomatoes and Herbs

  • 1 ½ cups dried navy beans; soaked
  • ½ tsp. salt
  • 1 bunch scallions; thinly sliced on the bias
  • 2 cloves garlic; minced
  • 3 tomatoes; seeded and diced
  • Juice from one lemon
  • ½ cup olive oil
  • 1 tbsp. basil
  • 1 tbsp. thyme
  • 1 tbsp. salt
  • 1 tsp. freshly ground black pepper

In a medium stock pot, place beans and enough water to cover by a few inches. Bring to a boil, then reduce to a simmer. Cook gently until tender, drain, and set aside. Combine remaining ingredients in a large bowl and toss with cooked beans. Taste and adjust seasoning if needed.

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