This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.—Mary Merchant, Island Pond, Vermont
White Bean Tomato Salad
White Bean Tomato Salad
Prep Time
20 min
Yield
4 servings
Ingredients
- 2-1/2 cups diced plum tomatoes (about 1 pound)
- 1/4 teaspoon salt
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup finely chopped onion
- 1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
Directions
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts
1 cup: 134 calories, 3g fat (0 saturated fat), 0 cholesterol, 292mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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