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.

No comments: