BEAN AND TOMATO SALAD

INGREDIENTS:

• 1/3 cp orange juice
• 1/4 cp balsamic vinegar
• 1 T olive oil
• 2 T chopped fresh basil
• 4 cps cooked cooled beans
• 4 large ripe tomatoes, cored
• fresh basil sprigs
• salt and pepper

DIRECTIONS Soak beans first. Then cook up to 2 hours in 3 quarts of water. Use any mixture you desire. Cool beans. Mix together orange juice, vinegar, olive oil, chopped basil and cooled beans. Slice tomatoes crosswise. Divide tomatoes equally among 6 plates. Mound bean mixture equally on tomatoes. Garnish with basil sprigs and seasonings.