Monica J. Pileggi, November 2005
2 19-oz cans of Cannellini beans, drained and rinsed
3/4 cup diced tomatoes
3 cloves garlic, minced
1/3 cup olive oil
3 T. fresh squeezed lemon juice
1/3 cup fresh parsley, chopped
1/2 teaspoon salt and pepper
In a large bowl, combine all ingredients and toss gently. Referigerate for several hours for the flavors to blend.
Serve with aTuscan style bread.