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Cannellini Salad




Source of Recipe


May '07 Cooking Light Magazine






Recipe Introduction


This sounded good. The magazine had it as a side for steak, but I had it with salmon. Very good. Easy and tasty.





List of Ingredients



• 2 cups chopped plum tomatoes, about 1/2 pound
  
• 1 tablespoon chopped fresh rosemary
  
• 1 tablespoon chopped fresh parsley
  
• 2 tablespoons balsamic vinegar
  
• 2 cloves garlic, minced
  
• 1 teaspoon olive oil
  
• 1 (16 ounce) can cannellini beans, rinsed and drained
  
• salt and pepper to taste
  






Instructions



1. Combine all ingredients in a large bowl, stirring well. Let sit to combine flavors. Serve with your favorite main dish or just eat alone.