Tomato Bean Salad II

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.

Yield

4 servings

Ingredients

2 1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 (15 ounce) can white kidney or 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.

Nutritional Information

One serving (1 cup) equals 134 calories, 3 g fat (0 saturated fat), 0 cholesterol, 292 mg sodium, 22 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 1/2 starch, 1/2 fat.

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