White Bean Tomato Salad

Name: White Bean Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Europe, Italian
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

Total Time Prep: 20 min. + standing

Yield 4 servings

Test Kitchen Approved

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

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.