Yield: 4 Servings
|1 pounds||Diced unpeeled plum tomato, (2 cups)|
|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.