This could be a nice little lunch salad on top of lettuce as shown or a casual side dish. I will use less garlic next time, I liked it, but it was probably a bit strong for the general public.
2 teaspoons olive oil, divided
1 teaspoon dried oregano
1 garlic clove, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced plum tomato
1/2 cup chopped Vidalia or other sweet onion
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. 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 (onion through pepper) to bean mixture, and toss well. Let marinate and cool at least one hour before serving.
By the way, I used Great Northern beans, gorgonzola cheese and left out the fresh parsley.