Tomato and White Bean Salad with Capers

By nurseliz

Ingredients

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• Tomato and White Bean Salad with Capers
• Make sure to keep any leftovers; the marinated tomatoes are even better the next day.
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• 4 servings
• Active time: 15 minutes
• total time: 15 minutes
• Recipe by The Bon Appétit Test Kitchen
• Photograph by Maria del Mar Sacasa
• May 2013
• 170 170
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• Tomato and White Bean Salad with Capers
• ingredients
• 1 anchovy fillet packed in oil, drained, finely chopped
• 1 garlic clove, grated
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons drained capers, chopped
• Kosher salt, freshly ground pepper
• 1 pound vine-ripened or plum tomatoes, cut into 1-inch wedges
• 2 15-ounce cans cannellini beans, rinsed
• 1/2 small onion, thinly sliced
• 1/4 cup (packed) flat-leaf parsley leaves

Details

Cooking time 15mins

Preparation

Step 1

Whisk together anchovy, garlic, oil, vinegar, and capers in a large bowl; season with salt and pepper. Add tomatoes, beans, red onion, and parsley; season with salt and pepper and toss to coat.