3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced basil
1 clove garlic, minced [u]Salad[/u]:
1 (15-ounce) can red kidney beans, drained and rinsed
1 medium cucumber, halved lengthwise, seeded, sliced
1 cup sliced celery
1/4 cup chopped onion
1. Dressing: Whisk together all dressing ingredients (oil, vinegar, basil, and garlic). Set aside.
2. Salad: Combine all salad ingredients (beans, cucumber, celery, and onion). Mix well.
3. Pour dressing over salad and toss to coat. Can be made up to 8 hours ahead. Tastes better if given at least 1/2 hour to marinate.