Tomato & Bean salad

From EveryDay with Rachael Ray

2/3 cup chopped parsley

2 Tbs capers

2 tsp red wine vinegar

1 clove garlic, minced

salt and pepper to taste

1/4 cup olive oil

1 pound tomatoes (esp pretty with multicolored tomatoes), cut into thin wedges

1 can cannellini beans, rinsed

1/4 cup pine nuts

In a large bowl, whisk together parsley, capers, garlic, vinegar, salt, pepper, and olive oil.

Add the tomatoes, beans, and pine nuts and toss to coat. Let sit for 10 minutes before serving