To kick off Veg Month 2012 (and to make lunches easier during the week), I made this delicious, super easy bean salad. Seriously, this is so easy (and versatile – but more on that later) that I know I’ll make this whether it’s veg month or not. It’s just nice to know that lunch is made for the week! Spoon this salad out on its own, with some greens, over egg noodles or quinoa, warm it up or keep it chilled, it’s great year round. See what I meant about versatile? Enjoy!

Ingredients
Source: Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
NOTE: this is pretty garlicky with 6 cloves, feel free to adjust how many cloves you want to use
2 T. fresh sage, chopped
6 garlic cloves, minced
1 T. olive oil
1 28-oz. canned diced tomatoes
1 1/2 T. lemon juice
2 15-oz. cans cannellini beans, drained and rinsed
salt and pepper to taste

Directions
1. Heat large skillet over medium-low heat. Add sage and garlic and saute for several minutes, until garlic is golden
2. Add tomatoes, lemon juice and cannellini beans. Stir to combine completely and cook for about 10 minutes. Add salt and pepper to taste
3. Serve immediately or chill to serve later

Voila!