Recipe information
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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Preparation
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.
Nutrition Per Serving
1 serving contains: Calories (kcal) 300 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 37 Dietary Fiber (g) 10 Total Sugars (g) 7 Protein (g) 12 Sodium (mg) 570