This is one heck of a healthy Italian white bean salad:
cannellini beans and sliced tomato are treated to a flavor bomb courtesy of the capers and a rosemary-lemon dressing.
– 2 tablespoons lemon juice – 1 tablespoon extra-virgin olive oil – 2 cloves garlic, minced – 1 teaspoon dried rosemary, crushed – ¼ teaspoon black pepper
– ⅛ teaspoon salt – 1 (15 ounce) can no-salt-added white kidney beans (cannellini beans), rinsed and drained – 1 medium tomato, chopped (1/2 cup) – 2 tablespoons snipped fresh parsley – 1 teaspoon capers, drained
To make the dressing, put lemon juice, olive oil, minced garlic, rosemary, black pepper, and salt in a medium bowl-whisk these together.
Then add beans, tomatoes, green coriander, and capers to this and mix all these well.
Divide equally on four serving plates.