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White Bean Chive Cakes with Heirloom Tomatoes


2 15-oz can organic white beans
1 shallot, finely diced
1 medium carrot, finely grated
1/3 cup yellow cornmeal (more if your mixture seems too wet)
1 tablespoon chopped fresh chives
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large heirloom tomatoes, sliced



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