Salad with cherry tomatoes and beans

12-15 cherry tomatoes

1 bank White canned beans

1/3 cup chopped parsley

Sauce:

3 fillet anchovy

3 cloves garlic

1 twig rosemary

1/4 cup grated cheese

1/4 cup olive oil

3 tablespoons lemon juice

1 tsp grated lemon peel

1 tsp freshly ground black pepper

3/4 tsp salt

For the filling in a saucepan to heat the oil, add chopped coarsely garlic, rosemary and fry for 1-2 minutes, half an hour to postpone removing from heat, get out of the oil rosemary and garlic.

In a paste in a mortar and grind anchovies, garlic, combine butter sauce with the remaining ingredients, whisk.

Strain the beans, cut each tomato in half, put in a salad bowl, add the herbs, pour the salad with cherry tomatoes and beans cooked sauce and stir.