TOMATO AND CANNELLINI BEAN SALAD
SERVES 6 TO 12

INGREDIENTS:
4 large tomatoes, mix of red, yellow and orange if possible, roughly diced
2 14 oz. cans of cannelloni beans white kidney beans drained)
½ bunch of Italian parsley, chopped
Herbs of choice basil, dill etc.
3 cloves finely minced garlic
¼ cup extra virgin olive oil
¼ cup sherry or champagne vinegar
Sea or Kosher salt and fresh ground black pepper to taste

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INSTRUCTIONS

Combine tomatoes, beans, herbs and minced garlic. Drizzle with olive oil and white balsamic vinegar. Red will discolor the beans, and let marinate overnight. Serve as a hearty salad or put out crostini bread and let your guests make their own bruschetta.