Description
A refreshing tomato salad with white beans and heart of palm in light red wine vinaigrette.
Ingredients
Units
Scale
- 2 medium tomatoes, chopped
- 1 cup navy or cannellini beans, drained
- handful flat leaf parsley, chopped
- 1/2 cup can heart of palm
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- Whisk the red wine vinegar, oil and salt in a bowl. Set aside
- In a large bowl, mix the tomatoes, beans, heart of palm and parsley.
- Dress the salad with the vinaigrette, season with freshly ground pepper and serve.
Notes
Save this tomato bean salad in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3.2g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 13.3g
- Fiber: 2.4g
- Protein: 5.2g
- Cholesterol: 0mg
