Yield: 4 Servings
| Measure | 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 |
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.