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| Home -> [Salads, Vegetarian] -> [White bean, black olive and basil salad Recipe] |
White bean, black olive and basil salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Salads, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| can | Beans, cannellini (19-oz ea) | | | -drained and rinsed | | 1/3
| cup | Shallots, finely chopped | | 1/4
| cup | Basil, fresh, chopped | | 2
| tbsp | Olives, black, pitted | | | -chopped, pref. imported | | 3
| tbsp | Vinegar, red wine | | 2
| tbsp | Olive oil, extra virgin | | 2
| tbsp | Vegetables stock | | | Salt and pepper to taste | | 2
| small | Radicchio heads, cut into | | | -thin ribbons | | 2
| large | Tomatoes, vine-ripened | | | -cored and cut into wedges |
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Procedures:
| 1 | In a medium sized bowl, combine beans, shallots, basil and olives. | | 2 | In a small bowl, whisk together vinegar, oil and vegetable stock. | | 3 | Pour over the bean mixture and toss until all ingredients are coated. | | 4 | Season with salt and pepper. | | 5 | Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges. | | 6 | Serves Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0 mg chol. |
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