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

4 servings, serving size ¹/₂ cup

15 minutes

Serve with: 4 beef tenderloin steaks; grilled or baked salmon