White bean-vegetable salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.