Mediterranean Mixed Bean Salad with Heirloom Tomatoes and Herbs

Name: Mediterranean Mixed Bean Salad with Heirloom Tomatoes and Herbs
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

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Directions - Combine the vinegar, oil, salt and pepper and pour over the cooked beans. Let this mixture marinate for at least 25 minutes.

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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