Here is a sprightly mix of tastes and colors. This bean salad works very well with good-quality canned beans (or chickpeas), rinsed. This salad is best prepared several hours in advance, so the flavors will blend.

Yield: 4 servings

¾ pound cooked white beans, such as Cannellini or chickpeas or 1, 15.5 oz. can

1 medium tomato, cubed

1 hard-boiled egg, sliced, each slice cut in half

4 pitted cured black olives, each cut in 4 pieces

1 tablespoon minced parsley

2 tablespoons fruity olive oil

1 tablespoon wine vinegar, preferably white


1 clove garlic, mashed to a paste or put through a garlic press

1. In a bowl gently combine the beans, tomato, egg, olives, and parsley. In a separate bowl whisk the oil, vinegar, salt, and garlic.

Fold into the bean mixture and marinate in the refrigerator for several hours.

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