Main Ingredients:

1 cup coarsely chopped seeded tomato
(about
1 large)
1/2 cup chopped red onion (about
1/2 medium)
1/2 cup chopped bell pepper (about
1 small)
1/4 cup chopped fresh parsley
1/4 cup vegetable or olive oil
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 (19-ounce each) cans cannellini
beans, rinsed and drained
12 leaves red leaf lettuce

Cooking Preparation of the Recipe:

Slices of Italian bread brushed lightly with olive oil and broiled would be delicious with this high-fiber, high-flavor bean salad. French bread would also be a good choice.


Carefully mix all ingredients in glass or plastic bowl except lettuce. Cover and refrigerate at least 2 hours. Serve bean mixture on lettuce. 6 servings

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