Side Pannel
White Bean-Vegetable Salad
Ingredients List
- 3/4 c Diced carrot
- 3 tb Red wine vinegar
- 2 tb Olive oil
- 1/4 ts Salt
- 1/4 ts Dried basil
- 1/8 ts Dried thyme
- 1/8 ts Crushed red pepper
- 1/8 ts Rubbed sage
- 1/8 ts Black pepper
- 2 Cloves garlic, minced
- 1 c Diced yellow bell pepper
- 1/2 c Thinly sliced green onions
- 10 Cherry tomatoes, quartered
- 32 oz Cannellini beans or other
- -white beans, rinsed and
- -drained
- 4 c Torn curly endive
Directions
Bring 1/4 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: 1-1/2 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.
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: 1-1/2 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.
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