Tomato White Bean Salad

4 cloves of garlic, peeled
3 oil-packed sun-dried tomatoes
5 tablespoons of extra-virgin olive oil
3 tablespoons of fresh (not bottled) lemon juice
Salt and freshly ground black pepper to taste
2 (15-ounce) cans of cannellini beans, drained          and rinsed
2 plum tomatoes, chopped
1 fresh jalapeno chile, seeded and diced*
1 tablespoon of chopped fresh flat-leaf  parsley



Bring a small saucepan of water to the boil. Blanch the garlic cloves for 5 minutes and then remove them with a slotted spoon.

Transfer the garlic to a blender or food processor. Add the sun-dried tomatoes, the olive oil, the lemon juice, and the salt and pepper. Puree until you have a smooth dressing.

Combine the beans, the chopped plum tomatoes, the diced chile, and the parsley in a bowl. Pour on the dressing and mix well.

Serve at room temperature.


*Use 2 chiles if you prefer a salad with a bit more excitement.