Tomato and White Bean Salad with Capers

Name: Tomato and White Bean Salad with Capers
Cook time: 15 minutes
Yield: Servings
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

By The Bon Appétit Test KitchenPhotography by Maria del Mar Sacasa

March 9, 2013

Image may contain Plant Food Vegetable Produce Bean Dish and Meal

Recipe information

Yield
Servings

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

Preparation

Whisk together anchovy, garlic, oil, vinegar, and capers in a large bowl; season with salt and pepper. Add tomatoes, beans, red onion, and parsley; season with salt and pepper and toss to coat.

Nutrition Per Serving

1 serving contains: Calories (kcal) 300 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 37 Dietary Fiber (g) 10 Total Sugars (g) 7 Protein (g) 12 Sodium (mg) 570

TagsSalad Tomato Vegetable White Bean Bean and Legume One-Pot Meals Quick Easy Weeknight Meals Side Dairy Free Nut Free Gluten Free Bon Appétit

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