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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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) 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:
1. 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. Yield: 4 servings.
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