Tuscan White Bean Salad

Monica J. Pileggi, November 2005

2 19-oz cans of Cannellini beans, drained and rinsed

3/4 cup diced tomatoes

3 cloves garlic, minced

1/3 cup olive oil

3 T. fresh squeezed lemon juice

1/3 cup fresh parsley, chopped

1/2 teaspoon salt and pepper

In a large bowl, combine all ingredients and toss gently.  Referigerate for several hours for the flavors to blend. 

Serve with aTuscan style bread.