White Bean, Black Olive And Basil Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 can: Beans, cannellini, 19-oz ea
2 tbsp: Olive oil, extra virgin
-drained and rinsed,
2 tbsp: Vegetables stock,
1/3 cup: Shallots, finely chopped
Salt and pepper to taste,
1/4 cup: Basil, fresh, chopped
2 small: Radicchio heads, cut into
2 tbsp: Olives, black, pitted,
-thin ribbons,
-chopped, pref. imported
2 large: Tomatoes, vine-ripened,
3 tbsp: Vinegar, red wine
-cored and cut into wedges,
Directions:
In a medium sized bowl, combine beans, shallots, basil and olives. In
a small bowl, whisk together vinegar, oil and vegetable stock. Pour
over the bean mixture and toss until all ingredients are coated.
Season with salt and pepper. Divide the radicchio equally among 4
plates, top with the bean salad and garnish with tomato wedges.
Serves 4.
Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0
mg chol.
Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE
Source from luhu.jp
a small bowl, whisk together vinegar, oil and vegetable stock. Pour
over the bean mixture and toss until all ingredients are coated.
Season with salt and pepper. Divide the radicchio equally among 4
plates, top with the bean salad and garnish with tomato wedges.
Serves 4.
Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0
mg chol.
Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE
Source from luhu.jp