Tuscan tomato-bean salad

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.

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