Great Northern Bean and Pecan Salad

Salad:
1 (16-ounce) can Great Northern beans, drained
1 1/4 cups cooked rice
3/4 cup pecans, chopped
1 medium tomato, seeded and diced
1/4 cup shredded carrot
1 medium cucumber, seeded, peeled and diced
3 scallions, sliced thin
2 teaspoons fresh jalapeno pepper, seeded and diced
12 fresh basil leaves, minced*

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
2 cloves roasted garlic, minced
1/2 to 1 teaspoon kosher salt fresh, ground black pepper to taste

Place all salad ingredients (except basil) in a large bowl.

Whisk all dressing ingredients together in a small bowl. Drizzle dressing over salad and toss lightly.

May be served slightly chilled.

Serves 4 to 6.