Ingredients
2-1/2 cups diced plum tomatoes (about 1 pound)1/4 teaspoon salt1 can (15 ounces) cannellini beans, rinsed and drained1/4 cup finely chopped onion1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil2 tablespoons lemon juice2 tablespoons minced fresh parsley1 garlic clove, minced2 teaspoons olive oil1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes
Preparation
Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
