White Bean, Tomato, and Herb Salad
Best prepared ahead a few hours and kept at room temperature.

(Serves 16 to 20)
4 cups dry cannellini or Great Northern Beans
1/2 cup olive oil
8 large ripe tomatoes, peeled and chopped
6 garlic cloves, minced
5 tablespoons fresh parsley, chopped
3 tablespoon fresh rosemary, chopped
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon freshly ground pepper
1/4 cup lemon juice
Soak beans overnight; drain and put in large Dutch oven; cover with water and bake at 350 degrees for
1-1/2 hours until tender. Drain and place in large bowl; toss with olive oil and seasonings. Allow to cool and fold in chopped tomatoes. Just before serving, toss again with lemon juice and some fresh chopped herbs. Garnish with fresh herbs and tomato wedges.