1 pound fresh Florida tomatoes
1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
3/4 cup chopped onion
2 tablespoons chopped parsley
1/3 cup prepared Italian salad dressing
1/2 cup diced Feta cheese (about 3 ounces)
Servings: 4
Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into chunks (makes about 3 cups). In a medium bowl, combine tomatoes, cannellini beans, onion, parsley and Italian dressing; toss until well-coated. Cover; marinate for 15 minutes. Top with Feta cheese. Serve over Romaine lettuce, if desired.
Yield: 4 3/4 cups
1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
3/4 cup chopped onion
2 tablespoons chopped parsley
1/3 cup prepared Italian salad dressing
1/2 cup diced Feta cheese (about 3 ounces)
Servings: 4
Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into chunks (makes about 3 cups). In a medium bowl, combine tomatoes, cannellini beans, onion, parsley and Italian dressing; toss until well-coated. Cover; marinate for 15 minutes. Top with Feta cheese. Serve over Romaine lettuce, if desired.
Yield: 4 3/4 cups
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