Tomato and White Bean Salad with Capers
Ingredients
- 1 anchovy fillet packed in oil, drained, finely chopped
- 1 garlic clove, grated
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons drained capers, chopped
- Kosher salt, freshly ground pepper
- 1 pound vine-ripened or plum tomatoes, cut into 1-inch wedges
- 2 15-ounce cans cannellini beans, rinsed
- 1/2 small onion, thinly sliced
- 1/4 cup (packed) flat-leaf parsley leaves
Organization Tags
Tags easily organize your Recipe Library
Comments