Tuesday, July 10, 2007

White Bean Salad

We've been having this White Bean Salad a lot lately. It's SO YUMMY! We use it as a side dish but you could certainly make it a light lunch! It's quick and simple to throw together. It's really important to use FRESH herbs in this one, dried probably won't cut it, and good balsamic vinegar. This would be a great picnic salad also because it doesn't need to be refridgerated, although we like to eat this salad cold if possible. I hope you enjoy this salad as much as we do!

2 cups chopped plum tomato (about 1/2 pound)
1 tablespoon chopped FRESH rosemary
1 tablespoon chopped FRESH parsley
2 tablespoons GOOD balsamic vinegar
2 teaspoons bottled minced garlic
1 teaspoon extravirgin olive oil
1 (16-ounce) can Great Northern beans, rinsed and drained
Dash of salt & cracked black pepper

Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle salt and pepper over bean mixture; stir to combine.

4 servings (serving size: 1/2 cup bean mixture)

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