How to make it

  • Preparation Time: Approximately 20 minutes
  • Preparation:
  • Whisk oil, vinegar, garlic, salt and pepper in a large bowl. Toss in beans, olives, chiles, onion, celery, bell pepper, parsley and oregano. Cover and refrigerate at least 30 minutes to blend flavors.
  • To serve, halve the tomatoes through their stem ends, and cut out the cores. Cut the halves crosswise into 1/2-inch thick slices. Arrange tomatoes on a large, deep platter and sprinkle with salt and pepper. Spoon bean salad over tomatoes and serve.
  • Servings: 8
  • Nutritional Information Per Serving: Calories 240; Total fat 16g; Saturated fat 2g; Cholesterol 0mg; Sodium 700mg; Carbohydrate 22g; Fiber 7g; Protein 5g; Vitamin A 15%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 20%D

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