I drooled over this one in Everyday with Rachael Ray magazine... I love tomatoes, white beans, capers and pine nuts - so this was a shoo-in for me. But I knew I'd be the only one eating it (sadly, no one likes tomatoes in my family except for Nolan-and I don't think he was there yet when I first made this) and so I halved it. BIG mistake. I could have eaten it all in 2 lunches. The picture had me hooked again. I swear, good food photography will get me every time.
from the magazine... so enticing, huh!?!?
2/3 cup chopped parsley2 tablespoons drained capers, chopped
2 teaspoons red wine vinegar
1 large clove garlic, finely chopped
Salt and pepper
1/4 cup olive oil
1 lb. multicolored tomatoes (orange, yellow, green, red), cut into thin wedges
1 can (15 oz.) cannellini beans, rinsed
1/4 cup pine nuts
In a large bowl, combine the parsley, capers, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk in the olive oil.
Add the tomatoes, cannellini beans and pine nuts and toss to coat. Let stand for 10 minutes before serving.
Add the tomatoes, cannellini beans and pine nuts and toss to coat. Let stand for 10 minutes before serving.
