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Tuscan Tomato-Bean Salad

1 pound diced unpeeled plum tomato (2 cups)
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1 clove garlic -- minced
1/4 cup fresh basil -- chopped
1/4 cup onion -- finely chopped
2 tablespoons flat-leaf parsley -- finely chopped
15 ounces cannellini beans -- (1 can) drained


Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour.

Combine lemon juice and next 4 ingredients in a large bowl, and stir well.

Add tomato, basil, and remaining ingredients, and toss well.


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