Name: Tomato and White Bean Salad with Capers
Cook time: 15 minutes
Yield: Servings
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

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