| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Diced unpeeled plum tomato, (2 cups) |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Extra-virgin olive oil |
| 1/4 |
ts |
Ground black pepper |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic, minced |
| 1/4 |
c |
Chopped fresh basil |
| 1/4 |
c |
Finely chopped onion |
| 2 |
tb |
Finely chopped flat-leaf parsley |
| 15 |
oz |
Cannellini beans, (1 can) drained |
INSTRUCTIONS
Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour.
Combine lemon juice and next 4 ingredients in a large bowl, and stir well.
Add tomato, basil, and remaining ingredients, and toss well. Yield: 4
servings (serving size: 1 cup).
Per serving: 407 Calories; 4g Fat (8% calories from fat); 26g Protein; 71g
Carbohydrate; 0mg Cholesterol; 169mg Sodium
Recipe by: Cooking Light, June 1994, page 68
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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