| | Directions | 1. For the Lemon Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
2. Mix beans and tomatoes in large nonstick skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Lemon Vinaigrette; mix lightly.
3. Sprinkle with Parmesan cheese and parsley before serving. |
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6
|  | | Ingredients | | - | | Lemon Vinaigrette: |
| - | | 3 tablespoons olive oil |
| - | | 2 tablespoons lemon juice |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Rosemary Leaves |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 2 cans (15 ounces each) white beans, drained and rinsed |
| - | | 6 plum tomatoes, diced (2 cups) |
| - | | 2 tablespoons freshly shredded Parmesan cheese |
| - | | 2 tablespoons chopped fresh parsley |
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| | Nutrition (per serving) | Calories: 152 Calories
Fat: 8 Grams
Protein: 5 Grams
Cholesterol: 2 Milligrams
Carbohydrates: 15 Grams
Sodium: 292 Milligrams
Fiber: 4 Grams
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