Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse and drain all beans and peas. drain tomatoes and reserve oil. place 1/4 cup of the reserved oil into a medium bowl. add vinegar, sugar, salt, dry mustard, and pepper. whisk well, set aside. in large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. mix gently. pour vinegar mixture over beans, and toss to coat. cover and chill overnight.

Target recipe: put tomatoes in medium bowl. add 6 tablespoons dressing and toss to coat evenly. marinate at room temperature 30 minutes. cut bread diagonally into 8 slices, about 1/2 inch thick. stack basil leaves and tightly roll up lengthwise. cut crosswise into very thin slices to make chiffonade. meanwhile, preheat oven to 350 degrees. arrange slices of bread on baking sheet and brush both sides with remaining dressing. bake until light golden, about 3 minutes on each side. divide tomatoes evenly among bread slices. bake until heated through, about 4 minutes. sprinkle with basil and keep warm. serve 2 crostini per person.