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salad:
2 tsp. olive oil, divided
1 tsp. dried oregano
1 clove garlic, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced plum tomato
1/2 cup chopped sweet onion
1/2 cup crumbled blue cheese
1/3 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
crostini:
12 ounce French bread, baguette, cut into 24 diagonal slices
1 garlic clove, halved
Olive oil flavored cooking spray (such as Pam)
recipe directions
Heat 1 teaspoon of oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and sauté 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes. Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well.
Preheat oven to 400*F. Place bread slices in a single layer on a baking sheet. Bake for 5 minutes or until toasted. Rub cut sides of garlic over one side of each toasted bread slice. Spray with cooking spray. Bake an additional 3 minutes.
