Northern Italian White Bean Salad

Prep: 15 Min — Chill: 2 Hr — 6 Servings

 

Cannellini beans are large white kidney beans originally ftom South America. The Italians have adopted them and, not surprisingly, they're now a delicious part of Italian cuisine.

• 2 cans (19 oz each) cannellini beans,
       rinsed and drained
• 1 large tomato, seeded and
       coarsely chopped (1 cup)
• 1 small red bell pepper, chopped
       (1/2 cup)
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup olive or vegetable oil
• 2 tablespoons chopped fresh or
• 2 teaspoons dried basil leaves
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 12 lettuce leaves

1. In large glass or plastic bowl, carefully mix all ingredients except lettuce.

2. Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.

1 Serving: Cal. 300 (Cal. From Fat 90); Fat 109 (Sat. Fat 19); Chol. Omg; Sodium 210mg; Carbs. 48g (Fiber 13g); Pro. 18g % Daily Value: Vit. A 14%; Vit. C 36%; Calc. 18%; Iron 40% Exchanges: 3 Starch, 1 Vegetable, 1 Very Lean Meat Carb. Choices: 3

 

• Betty Crocker Cookbook Heart Health Edition
• from the Betty Crocker Editors
• Wiley 2007
• Cloth spiral-bound hardcover; 576 Pages; $29.95
• ISBN-10: 0470171634
• ISBN-13: 978-0-470-17163-9
• Information provided by the publisher.

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Recipes

• Northern Italian White Bean Salad
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This page created May 2008