Thursday, May 8, 2008

Tuscan White Bean Salad

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.

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