Salad of Cherry Tomatoes and White Beans
1 pound of cherry tomatoes, any variety (mixed medley is nice)
2 teaspoons garlic, minced
2 tablespoons capers
1/2 teaspoon salt
1 tablespoon olive oil, good and fruity
1 teaspoon of red wine vinegar
1/4 cup red onion, diced
2 cups cooked or 1 can (15 ounces) of cannellini beans, drained
1/4 cup of Italian parsley, minced
Cut the tomatoes in half and combine in a bowl with garlic, capers, salt, oil, vinegar, and red onion. Allow to sit for 30 minutes for the flavors to develop.
Combine the drained beans and parsley with this mixture. Taste and adjust for salt and vinegar as needed. Serves 4 to 6.