Rainbow Tomatoes and White Beans

Rainbow Tomatoes and White Beans
  • Prep Time
  • 4Servings


  • 2/3 cup chopped parsley
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons red wine vinegar
  • 1 large clove garlic, finely chopped
  • Salt and pepper
  • 1/4 cup EVOO
  • 1 pound 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 tsp. salt and 1/4 tsp. pepper; whisk in the EVOO.

Add the tomatoes, cannellini beans and pine nuts and toss to coat. Let stand for 10 minutes before serving.