Tuscan cannellini salad

This has been quite a week and I'm mighty glad that it's almost over. Of course I still have to deal with today and of course today will be the busiest of all days, but I'm trying to stay positive and collected. Really. Last night I was leaving the newsroom at around 6:30 when I suddenly remembered that downstairs they were hosting something along the lines of the first annual health fair, a quick screening that can reduce the monthly medical insurance payment. After making sure that they wouldn't force me to take a flu shot (I seriously rather have the flu), I filled a million forms with my information and off I went to get the first part of my screening done. In a little less than 20 minutes they poked my finger for blood, weighted me (I had boots on, but the nurse mercifully subtracted 3 pounds to the total), calculated my BMI, my cholesterol levels and my blood pressure. Then I was sent off to sit down with a head nurse "to discuss my health problems and find solutions together." Well, apparently I have none. My blood pressure is on the low side, my bad cholesterol is low while my good one is high, my BMI is on the low portion of the normal range and so is my body fat percentage. In other words, the head nurse had nothing to talk to me about and when she assumed out loud that I must have a hell of an exercise routine I didn't dare tell her that I've never set foot in a gym. But when I got home and it was time to decide what to make as a side dish to my fennel crusted pork tenderloin, I decided to do the healthy thing. I put away the instant mashed potatoes and I made this Tuscan bean salad from scratch. So much healthier and much more satisfying!

TUSCAN CANNELLINI SALAD

1 can cannellini beans
1 bayleaf
Salt and pepper
1 tomato, chopped
1 small onion, chopped
1 garlic clove, minced
1/2 cup black olives, pitted and sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
A bunch of basil

In a small pot gently heat up the cannellini with salt, pepper, bayleaf and a little water. Cook for about 20 minutes, until most water has evaporated. Place beans in a bowl and let them cool down.

When the beans are warm but not too hot anymore add tomato, onion, garlic and olives.

Whisk together oil, vinegar, salt and pepper and pour over salad. Mix gently with a wooden spoon and sprinkle with freshly chopped basil.