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  Recipe Home » Salads » Marinated Tomato Salad w/ Olives & White Beans
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  Marinated Tomato Salad w/ Olives & White Beans
   Salads
   Cook's Country
   7/14/2008
Ingredients:
1 1/2 pounds ripe tomatoes, cored & sliced into 1/2-inch wedges.
1/2 tsp salt
1 (16-ounce) can cannellini beans, drained & rinsed
2 T EVOO
1 T balsamic vinegar
1 garlic clove, minced
2 tsp minced fresh rosemary
1/2 tsp pepper
1/4 cup pitted kalamata olives, finely chopped
14 cup toasted pine nuts
Instructions:
1. Toss tomatoes & salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
2. Return drained tomatoes to large bowl & toss with beans, oil, vinegar, garlic, rosemary, pepper & olives. Let marinate 15 minutes. Sprinkle pine nuts over salad. Serve.

For intensely flavored tomato salads -- minus the watery mess -- salt the sliced tomatoes to draw out their moisture & let them drain on peper towels (which helps to wick away more liquid than leaving tomatoes in a colander). Once drained, the tomatoes readily absorb dressings.

Serves 4.
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