Rainbow Tomatoes and White Bean Salad

2/3 cup chopped parsley
2 tbsp. drained capers, chopped
2 tsp. red wine vinegar
1 large clove garlic, finely chopped
salt and pepper to taste
1/4 cup extra virgin olive oil
1 lb. multicolored tomatoes (orange, yellow, green, red) cut into thin slices
1 can (15 oz.) cannellini beans, rinsed (you can use navy beans if they don't have cannellini)
1/4 cup pine nuts  (I omitted these as they are a bit pricy and the salad still tasted wonderful)

1.  In large bowl, combine the parsley, capers, vinegar, garlic, 1/2 tsp. salt and 1/4 tsp. pepper, whisk in the EVOO.
2.  Add the tomatoes, cannellini beans and pine nuts and toss to coat.  Let stand for 10 minutes before serving.