INGREDIENTS

   Salad:
   *2 tsp. olive oil, divided
   *1 tsp. dried oregano
   *1 clove garlic, 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 sweet onion
   *1/2 cup crumbled blue cheese
   *1/3 cup chopped fresh parsley
   *1/2 tsp. salt
   *1/2 tsp. pepper

   Crostini:
   *12 ounce French bread, baguette, cut into 24 diagonal slices
   *1 garlic clove, halved
   *Olive oil flavored cooking spray (such as Pam)

DIRECTIONS

• Use a non-stick skillet to heat a teaspoon of oil over moderate-high heat. Put oregano and garlic, sautéing for about 30 seconds. Add vinegar then remove from heat.
• In a bowl, blend vinegar mixture together with beans. Cover and refrigerate for half hour. Add a teaspoon of oil, diced tomato, sweet onion, blue cheese, fresh parsley, salt and pepper. Toss to blend well.
• Set the oven to preheat settings of 400 degrees F. Arrange the bread slices on a baking sheet by a single layer. Place it into the oven to toast for abour 5 minutes. 
• Rub the toasted bread slice with the cut side of the garlic. Spray with cooking spray and bake for another 3 minutes.