Wild Rice, White Beans, and Tomatoes – Rancho Gordo
As the best tomatoes of summer are winding down, I've been continuing my obsession with macerated heirloom tomatoes. I've been tossing them with fresh mozzarella over pasta and last night I made this...
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Ingredients
- 1 large heirloom tomato, cubed
- 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper to taste
- Rancho Gordo Pineapple Vinegar to taste
- 1 cup cooked Rancho Gordo Wild Rice
- 1/2 cup cooked white beans, such as Rancho Gordo Cassoulet, Caballero, or Alubia Blanca beans
- Chopped fresh parsley for garnish
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