White Bean and Tomato Salad August 6, 2014 by Jill Foucre Leave a Comment White Bean and Tomato Salad 2014-08-06 10:10:04 Serves 6 Print Ingredients 1 pound small red potatoes 1 pound ripe tomatoes 4 cans (15 oz.) white kidney(cannellini) beans, drained and rinsed 4 scallions, white and green parts, finely sliced Bunch of flat parsley 1 hot red chile, finely diced 4 tbsp. extra-virgin olive oil Zest and juice of 1 lemon Sea salt to taste, freshly ground pepper Instructions Cook the potatoes in their skins in a saucepan with boiling water, for about 20 minutes, till fork tender. Drain and allow to cool, cut into wedges. Dip the tomatoes in a saucepan of boiling water for 20 seconds, peel, cut into wedges, and remove the seeds. Mix the potatoes, tomatoes and drained beans. Combine the scallions, parsley and chile, then mix with the olive oil, lemon zest and juice, salt, and pepper. Pour over the tomatoes, beans, and potatoes, mix and serve. By Courtesy of Chef Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/