Broccoli Bean Salad

I used dried heritage Calypso beans for this recipe, but any beans will do, and even canned if you don't have time for dried.  Black beans or navy beans make a nice contrasting colour.

• one head of broccoli
• 2 cups of cooked beans
• 1 cup cherry tomatoes
• 2 TBS EVOO
• 2 TBS Apple Cider Vinegar
• 1/4 cup fresh basil
• 1 clove of garlic

Chop broccoli into bite sized pieces.  Cut the cherry tomatoes in quarters or half.  Chop the fresh basil.  Mince the garlic.  Combine everything you just chopped.   Add the beans.  Pour over EVOO, vinegar and S&P.  Toss and allow to marinate in the fridge for at least an hour.