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Monday, December 23, 2024
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Ingredients
2 cups chopped plum tomato (about 1/2 pound)
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh parsley
2 Tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon extra virgin olive oil
1 (16-ounce) can cannellini beans, rinsed and drained
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided
Procedure
Combine plum tomato, rosemary, parsley, balsamic vinegar, garlic, olive oil, and cannellini beans in a large bowl, stirring well
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over bean mixture
Stir to combine
Yield
4 servings, serving size 1/2 cup
Prep Time
15 minutes
Notes
Serve with: 4 beef tenderloin steaks; grilled or baked salmon