Heather Pitts's Blog

Rainbow Tomatoes & White Bean Salad
July 9, 2011, 7:29 pm
Filed under: recipes

This is a super quick, no cook, delicious side!  I made it tonight to serve with grilled corn and burgers.


  • 2/3 cup chopped parsley
  • 2 tbsp. drained capers, chopped
  • 2 tsp. balsamic vinegar
  • 1 large clove garlic, finely chopped
  • Salt and pepper
  • 1/4 cup EVOO
  • 1 lb. multicolored tomatoes (orange, yellow, green, red), cut into thin wedges
  • 1 can (15 oz.) cannellini beans, rinsed


  1. In a large bowl, combine the parsley, capers, vinegar, garlic, 1/2 tsp. salt and 1/4 tsp. pepper; whisk in the EVOO.
  2. Add the tomatoes and cannellini beans and toss to coat. Let stand for 10 minutes before serving.

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