Recipe: Tomato and white bean salad
(Bryan Chan, Los Angeles Times)
Tomato and white bean salad
Total time: 45 minutes
Note: Add a drained can of good-quality tuna and this becomes a light summer supper.
1 1/4 pounds mixed miniature tomatoes
1/2 teaspoon salt
2 teaspoons minced garlic
2 tablespoons capers
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/4 cup diced red onion
1 (15-ounce) can cannellini beans
1/4 cup whole flat-leaf parsley leaves
1. Cut the tomatoes in half and combine them in a mixing bowl with the salt, garlic, capers, olive oil and red wine vinegar. Set aside to macerate 30 minutes, stirring occasionally. Place the red onion in a small bowl of ice water.
2. When ready to serve, rinse and drain the beans. Drain the red onion. Stir the beans, onion and most of the parsley into the tomatoes. Taste and adjust seasoning (it may need more salt or vinegar), garnish with the remaining parsley and serve.
Each serving: 109 calories; 5 grams protein; 17 grams carbohydrates; 4 grams fiber; 3 grams fat; 0 grams saturated fat; 0 mg. cholesterol; 288 mg. sodium.