This recipe is simple, and full of Dr. Perricone’s recommended heart and skin-healthy foods. I like to let this sit overnight, as it’s one of those dishes that gets better with time.
- 1 ½ cups Cannellini beans, cooked or 1 can, drained
- 1 pint cherry tomatoes, halved*
- ½ small sweet onion, diced
- 1 cup cilantro, chopped
- 1 avocado
- 2 tbl olive oil
- 1-2 tbl fruity vinegar, I used a wonderful basil & raspberry vinegar I recently discovered
- 1 tbl raw pine nuts, toasted
- 1 tbl raw almonds, slivered and toasted
- ½ jalapeño pepper, minced (optional)
- Course salt
- Cracked pepper
- Squeeze of fresh lime juice
1. Put the Cannellini beans and diced onion in a large bowl, and mix well with the vinegar. Add salt at this point (I like to do this before I add any oil). Let it sit while you prep the rest of the ingredients.
2. Add the tomatoes, cilantro, avocado, and jalapeño if using: stirring well as you add each ingredient.
3. Heat a pan at low-med. heat, and once it’s warm toss in the nuts. Once they’re toasted lightly toss them into the rest of the mix.
4. Add the olive oil, pepper, and a squeeze of limejuice. Mix well; making sure everything is well incorporated.
5. Let it sit for at least an hour to soak up more flavor. Served chilled or at room temperature.
*Note: If tomatoes were refrigerated beforehand, let them sit out for at least 30 minutes to maximize flavor.
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter