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. Refrigerate for several hours for the flavors to blend.

Serve with Tuscan style bread.

No comments:

Lentil Salad

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it! Ingredients   1 can lentils 1 cup finely dic...