Ingredients:
3 14 oz cans of Cannelini beans, drained
1 large red bell pepper, seeded and diced
2 medium ripe tomatoes, seeded and chopped
6 TB extra virgin olive oil
2 cloves garlic, minced
¼ cup chopped red onion
2 TB red wine vinegar
½ cup chopped Italian flat leafed parsley
Sea salt and freshly ground pepper
3 asparagus stalks
Directions:
1. In a bowl, combine all ingredients and toss gently. Can be eaten as a salad as is or with mixed greens. Also, may be used as a bruschetta topping.
