April 7, 2016
1 can white beans
1 red tomato, chopped
2 scallions, sliced whites only
2 tbsp Tantillo California Extra Virgin Olive Oil
1 lemon, juiced
1 garlic clove, minced
1 tsp finely chopped flat leaf parsley
Salt and pepper to taste
1In a medium pan, cook beans for 5 minutes until slightly crispy, set aside to let cool.
2Meanwhile, whisk together dressing ingredients and pour over salad.
3Mix and serve cool. Buon Appetito!
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