Tuscan Bean Salad

This recipe comes from the May 2007 issue of Cooking Light. I modified it slightly, namely I omitted the parsley because we didn’t have any and when I went to the grocery store they were all out too. It was good, but nothing great. I thought it needed some more texture, so I added some red pepper. It still didn’t have enough texture for me. Maybe this salad is better on top of some crisp lettuce.

Ingredients:

• 1 c. tomatoes, chopped
• 1 red pepper, minced
• 1 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh parsley
• 2 TBSP balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 1 (16-ounce) can cannellini beans, rinsed and drained
• 1/4 tsp. salt
• pepper to taste

Directions:

1. Combine everything in a bowl and toss.

Tuscan Bean Salad: