White Bean Salad with Peppers, Black Olives and Tomato
4 servings

** Sherry Dressing Ingredients:

• 3 TBS extra virgin olive oil
• 2 TBS sherry vinegar
• Salt to taste

Ingredients:

• 1 large ripe tomato
• 2 cups (or 1 can, drained) cooked white beans
• 2 TBS finely diced green pepper
• 2 TBS finely diced red pepper
• 2 TBS finely diced cucumber
• 1 TBS finely diced shallot (optional)
• 15 Kalamata olives, quartered
• Sherry dressing **

Whisk oil slowly into vinegar until emulsified. Season to taste.

Cut the tomato in half. Place a box grater over a bowl and rub the cut sides of the tomato halves over the grater; discard tomato skins. Spread 3 TBS of grated tomato on each salad plate.

In a mixing bowl, combine the beans, peppers and cucumber, optional shallot, and half of the black olives. Gently mix together. Toss the salad with enough dressing to coat and place on top of grated tomato. Garnish with remaining black olives.