Summer Beet and White Bean Salad
2 roma tomatoes, seeded, diced
1 (15-ounce) can white beans, drained, rinsed
1 cup lima beans
1/4 cup finely chopped fresh parsley
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 beets (red, golden, or rainbow), roasted until tender, cooled, diced
In a large bowl, combine tomatoes, beans, and parsley.
In a small bowl, whisk together vinegar and oil.
Drizzle vinaigrette over tomato mixture and toss to coat well.
Season with salt and pepper and toss again.
Add beets and lightly toss just to coat but not discolor the other salad ingredients.
Divide mixed greens among 4 salad plates and top with beet salad. Serve immediately.