Oh Sweet, Sweet Summer, Where Have You Gone? A White Bean Salad Perfect Anytime

Hola my friends! I am quite sad that my summer is almost over. Not that I have to go back to school or anything, I just dread the whole 7-months-of-cold-weather thing. I do enjoy a little big of the cooler fall weather but after that I am ready for warmth again. Unfortunately all I get is cold, cold, cold.

The end of August brings a few fun milestones, some bittersweet. My birthday is on Tuesday. I am happily entering my late twenties (27) with open arms. I really don't mind aging as much as I thought I would. My baby boy just turned 4 months old yesterday! Four freaking months old! I am going to be a case of tears on his first birthday, I just know it. I feel like it was yesterday that that the doctor was telling me to "just push through the ring of fire". If you have already birthed a child naturally then you know what I'm talking about! If haven't yet experienced the joy of childbirth then you are quite lucky my friend.

My love has a birthday coming up on September 2nd and honestly I am looking more forward to his than mine. I have SO MUCH stuff planned for his birthday. I love birthdays. I always try to make my family's individual birthdays special. I always make a cake, a special dinner, balloons, and matching themed decorations, and his will be no different. I don't want to divulge too much information yet but I'm thinking a golf themed cake and rice crispy treats. 

Many of you have already seen the pictures I had made of Bryson and I. The wonderful Ali Garey from Ali Ann photography took them. She is awesome and I highly recommend her. I absolutely cannot wait to give them to him. I am so happy that this time next year we will be MARRIED and no longer living in sin. I know my Meemaw is somewhere thanking God right now as she is reading this. I'll stop blabbing now and continue with the recipe I was going to share with you all before I got to talking.

I have had this recipe for a white bean salad made with tomato, basil, and garlic. It is so yummy. I have made it a few times for large family gatherings and holidays. It's pretty cheap to make too, especially if you grow your own basil and beans are about the cheapest protein you can buy. 

Here lately I have been preparing this staple at home. I cut the recipe in half when I am making it for just a couple of people. Bryan is not a huge fan of raw tomatoes so I get the whole thing to myself:). I like to make this when I am making anything Italian. It goes great with pan-fried french bread, kind of like a bruschetta. I am doing a very low-carb diet so I even used it as a pasta substitute in my spaghetti the other night. At lunch today I still had some left over so I added a whole can of drained tuna fish to the leftovers and it was delish. I am even thinking of adding this yummy dish to my wedding menu...

Tomato, Basil, and, White-Bean Salad

serves 6

2 cans (19 oz each) cannellini beans, drained and rinsed

1/2 lb small roma tomatoes, cut into 1-inch pieces

1/2 cup fresh basil leaves, torn into 1-inch pieces

1 teaspoon salt

Pepper to taste

1/4 cup extra-virgin olive oil

1/4 red onion, chopped into 1/2 to 1 inch pieces

1.) Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper

2.) Heat oil in skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned. 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to melt. Salad can be covered and kept at room temperature for up to 4 hours.