Cannelini Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
15 ounce: Can canelini beans, drained
Grated zest of 1 lemon,
Juice of 1 lemon,
1 bunch: Fresh parsley, chopped
3 each: Garlic cloves, minced
2 tsp: Fresh rosemary, minced
2 each: Fresh sage leaves, chopped
2 tbsp: Nicoise olives, pitted &, chopped
Salt & pepper to taste,
6 each: Leaves butter lettuce,
Directions:
Combine all ingredients in a bowl except lettuce. Toss well & chill
for at least an hour, preferably overnight. To serve, place a scoop
of bean salad in each lettuce leaf.
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg
Sod.; 3mg Fiber.
"Vegetarian Times" July, 1993
Source from luhu.jp
for at least an hour, preferably overnight. To serve, place a scoop
of bean salad in each lettuce leaf.
PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg
Sod.; 3mg Fiber.
"Vegetarian Times" July, 1993
Source from luhu.jp