Tomato and Cannellini Bean Salad
4 large tomatoes, mix of red, yellow and orange if possible, roughly diced
2 14 oz. cans of cannelloni beans white kidney beans drained)
1/2 bunch of Italian parsley, chopped
Herbs of choice basil, dill etc.
3 cloves finely minced garlic
1/4 cup extra virgin olive oil
1/4 cup sherry or champagne vinegar
Combine tomatoes, beans, herbs and minced garlic. Drizzle with olive oil and white balsamic vinegar. Red will discolor the beans, and let marinate overnight. Serve as a hearty salad or put out crostini bread and let your guests make their own bruschetta.Download Printable PDF Back to Recipes Page
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— Andy LoRusso