Anonymous Fri Oct 07 11:35:49 2005

1 cup coarsely chopped seeded tomato

(about

1 large)

1/2 cup chopped red onion (about

1/2 medium)

1/2 cup chopped bell pepper (about

1 small)

1/4 cup chopped fresh parsley

1/4 cup vegetable or olive oil

2 tablespoons chopped fresh or

2 teaspoons dried basil leaves

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

2 (19-ounce each) cans cannellini

beans, rinsed and drained

12 leaves red leaf lettuce

Slices of Italian bread brushed lightly with olive oil and broiled would be delicious with this high-fiber, high-flavor bean salad. French bread would also be a good choice.

Carefully mix all ingredients in glass or plastic bowl except lettuce. Cover and refrigerate at least 2 hours. Serve bean mixture on lettuce. 6 servings