White bean-vegetable salad

Yield: 4 Servings

Measure Ingredient
¾ cup Diced carrot
3 tablespoons Red wine vinegar
2 tablespoons Olive oil
¼ teaspoon Salt
¼ teaspoon Dried basil
⅛ teaspoon Dried thyme
⅛ teaspoon Crushed red pepper
⅛ teaspoon Rubbed sage
⅛ teaspoon Black pepper
2 Cloves garlic, minced
1 cup Diced yellow bell pepper
½ cup Thinly sliced green onions
10 Cherry tomatoes, quartered
32 ounces Cannellini beans or other white beans, rinsed and drained
4 cups Torn curly endive

Bring ¼ cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving size: 1-½ cups bean mixture and 1 cup endive).

Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein; 162g Carbohydrate; 0mg Cholesterol; 225mg Sodium Serving Ideas : Spoon onto individual endive-lined salad plates.

Recipe by: Cooking Light, April 1995, page 114 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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