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 \N | Cloves garlic, minced |
1 cup | Diced yellow bell pepper |
½ cup | Thinly sliced green onions |
10 \N | 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.