Bean salad quick, perfect for summer

Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.

The garlic gets stronger as this dish sits, so I prefer to serve it the same day it is made.

The dressing can be processed using an immersion (stick) blender, a mini food processor or a blender, or the ingredients can be finely chopped by hand.

Basil-Oregano White and Black Bean Salad

4 to 6 servings (makes 3 cups)

1/4 cup extra-virgin olive oil

2 tablespoons finely chopped garlic

2 tablespoons red wine vinegar

1 cup loosely packed fresh basil leaves ( 1/2 ounce), coarsely chopped

2 tablespoons fresh oregano leaves ( 1/8 ounce)

1/4 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 1/2 cups cooked, no-salt-added black beans

1 1/2 cups cooked, no-salt-added navy beans

Add oil and garlic in a small saute pan over medium-low heat. Cook for 10 minutes, adjusting so as not to brown the garlic; remove from heat.

Add garlic, vinegar, basil, oregano and sugar to a blender. Season with salt and pepper. Puree smooth.

Toss dressing with the beans to coat. Adjust seasoning as needed. Serve at room temperature.

Per serving (based on 6): 210 calories, 8 g protein, 23 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 40 mg sodium, 9 g dietary fiber, 0 g sugar