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Title: Tuscan Tomato-Bean Salad
Yield: 4 Servings

Ingredients

      1 lb diced unpeeled plum tomato,
           -(2 cups; )
    1/4 ts salt
      1 tb fresh lemon juice
      2 ts extra-virgin olive oil
    1/4 ts ground black pepper
    1/8 ts crushed red pepper
      1    clove garlic, minced
    1/4 c  chopped fresh basil
    1/4 c  finely chopped onion
      2 tb finely chopped flat-leaf
           -parsley
     15 oz cannellini beans, (1 can)
           -drained

Instructions

Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour.

Combine lemon juice and next 4 ingredients in a large bowl, and stir well.
Add tomato, basil, and remaining ingredients, and toss well. Yield: 4
servings (serving size: 1 cup).

Per serving: 407 Calories; 4g Fat (8% calories from fat); 26g Protein; 71g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

Recipe by: Cooking Light, June 1994, page 68

Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.

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