Northern Italian White Bean Salad (Gluten Free)

 

2

cans (19 oz each) cannellini beans, rinsed and drained

1

large tomato, seeded and coarsely chopped (1 cup)

1

small red bell pepper, chopped (1/2 cup)

1/2

cup chopped red onion

1/4

cup chopped fresh parsley

1/4

cup olive or vegetable oil

2

tablespoons chopped fresh or 2 teaspoons dried basil leaves

2

tablespoons red wine vinegar

1/2

teaspoon salt

1/8

teaspoon pepper

12

lettuce leaves

• 1 In large glass or plastic bowl, carefully mix all ingredients except lettuce.
• 2 Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.