Mediterranean Mixed Bean Salad with Heirloom Tomatoes and Herbs – Anolon

Ingredients

• 1 1/2 cups (1 15 ounce can) cooked white beans , cannellini or marrow fats are preferred
• 1 1/2 cups (1 15 ounce can) cooked kidney beans
• 8-10 pitted Kalamata or oil cured black olives
• 3 tablespoons white wine or golden balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1 1/2 pounds ripe heirloom or other tomatoes of any variety
• 3 tablespoons fresh Italian parsley, chopped
• freshly ground pepper , to taste
• 1/4 teaspoon salt