Dilled White Bean Salad and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In Eastern Europe beans have many uses, this is an easy salad, can be refrigerated up to two days in advance and put together quickly for a simple light entree. Ingredients:
1 (19 ounce) can white beans, rinsed and drained (cannellini) |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 tablespoon water |
2 tablespoons very finely minced onions |
1 1/2 teaspoons parsley flakes |
1 1/2 teaspoons dill weed |
1 teaspoon dried mint |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 medium tomatoes |
Directions:
1. In a small bowl, combine all ingredients, except tomatoes. Mix well, cover and chill several hours or up to two days.
2. Refrigerate tomatoes.
3. To serve, cut each tomato into six wedges, leaving the base intact. Divide bean sald evenly and pile into tomatoes.
4. Serve right away.
5. Preparation time does not include chilling time.
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