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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