AND TOMATO SALAD
Bell peppers and onion hold up well at room temperature. If you don't have fresh tomatoes, use 2 drained (14-ounce) cans of chopped tomatoes, and toss them into the salad.
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1/3 cup extra-virgin olive oil
¼ cup red wine vinegar
1 garlic clove, minced
Kosher salt and freshly ground pepper, to taste
2 (15-ounce) cans cannellini beans, drained
1 (4-ounce) can diced mild green chiles, drained
1 (16-ounce) can sliced ripe olives, drained
½ medium onion, chopped
¼ cup chopped celery
¼ cup chopped red or green bell pepper
¼ cup chopped, fresh Italian flat-leaf parsley
1 tablespoon chopped, fresh oregano
4 large ripe tomatoes (about 2 ½ pounds) or 2 pints grape tomatoes (see note above)
Whisk oil, vinegar, garlic, salt and pepper in a large bowl. Toss in beans, chiles, olives, onion, celery, bell pepper, parsley and oregano. Set aside 30 minutes to blend flavors.
To serve, halve the tomatoes through their stem ends and cut out the cores. Cut the halves crosswise into half-inch-thick slices. Arrange tomatoes on a large, deep platter and sprinkle with salt and pepper. Spoon bean salad over tomatoes and serve. Makes 4 main-dish or 8 side-dish servings.
Per serving (based on 4): 558 calories (44 percent from fat), 28.2 g fat (3.9 g saturated, 19.9 g monounsaturated), 0 cholesterol, 18.7 g protein, 63 g carbohydrates, 17 g fiber, 1,141 mg sodium.