2 t. olive oil, divided
1 t. dried oregano
1 garlic clove, minced
1/4 c. cider vinegar
2 16 oz. cans cannellini beans, or small white bean, rinse and drain,
1-1/2 cups diced plum tomato
� c. chopped vidalia onion
� c. crumbled blue cheese
1/3 c, chopped fresh parsley
� t. salt
1.2 t. pepper
Crostini or crackers
Heat 1 teaspoon oil in a nonstick skillet over med. high heat. Add oregano and garlic, and saut� 30 sec. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes. Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well. If necessary add extra olive oil and salt to taste. Serves: 8
