Tomato, White Bean and Potato Salad

A new twist on an old favorite. I was thinking about sides for Easter dinner (which for us is usually ham--tradition) and found this in my new french cook book. It definitely is a fresh spring salad and is pretty too (I added two chopped hard boiled eggs since I used it as our main course).

1 pound white or red skinned new potatoes

1 pound tomatoes (peeled--just throw them in boiling water and then peel)

2 cans of cannelli beans (I used 1 and it was fine but 2 would have been fine too)

1/2 bunch chopped parley

4 scallions, whites and greens, chopped

1 lemon, juice and zest

1/4 cup olive oil

1 hot red pepper, chopped (I used jalapeno because it is what I had and it was good)

Salt and pepper to taste

Boil potatoes, cool and then chop into wedges. Then add everything else. Serve at room temperature. Also yummy left overs.