Tuscan tomato-bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Diced unpeeled plum tomato, (2 cups) |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Extra-virgin olive oil |
| ¼ | teaspoon | Ground black pepper |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | Clove garlic, minced | |
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Finely chopped onion |
| 2 | tablespoons | Finely chopped flat-leaf parsley |
| 15 | ounces | Cannellini beans, (1 can) drained |
Directions
Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour.
Combine lemon juice and next 4 ingredients in a large bowl, and stir well.
Add tomato, basil, and remaining ingredients, and toss well. Yield: 4 servings (serving size: 1 cup). Per serving: 407 Calories; 4g Fat (8% calories from fat); 26g Protein; 71g Carbohydrate; 0mg Cholesterol; 169mg Sodium Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.