Tuscan-Style Cannellini Salad: Difference between revisions

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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650
__NOTOC__
=== Ingredients ===
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2 cups chopped plum tomato (about 1/2 pound)
=Ingredients=
1 tablespoon chopped fresh rosemary
'''<big>2</big>''' cups chopped plum tomato (about 1/2 pound)
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons bottled minced garlic
1 teaspoon extravirgin olive oil
1 (16-ounce) can cannellini beans, rinsed and drained
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided


'''<big>1</big>''' Tablespoon chopped fresh rosemary


=== Description ===
'''<big>1</big>''' Tablespoon chopped fresh parsley


=== Rating ===
'''<big>2</big>''' Tablespoons balsamic vinegar
Recipe Rating based on a scale of 1-5:


1 Not very good; not recommneded
'''<big>1</big>''' teaspoon minced garlic
2 Not a favorite
3 Okay; has procedural or ingredient issues; may make again or improve
4 Good; will make again
5 Favorite


=== Procedure ===
'''<big>1</big>''' teaspoon extra virgin olive oil
Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.


'''<big>1</big>''' (16-ounce) can cannellini beans, rinsed and drained


Yield
'''<big><sup>3</sup>/<sub>4</sub></big>''' teaspoon salt, divided
=== Notes ===
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray


'''<big><sup>3</sup>/<sub>4</sub></big>''' teaspoon cracked black pepper, divided


4 servings (serving size: 1 steak and 1/2 cup bean mixture)
=Procedure=
Nutritional Information
'''<big>Combine</big>''' <span style="background:lightgreen">plum tomato</span>, <span style="background:lightgreen">rosemary</span>, <span style="background:lightgreen">parsley</span>, <span style="background:lightgreen">balsamic vinegar</span>, <span style="background:lightgreen">garlic</span>, <span style="background:lightgreen">olive oil</span>, and <span style="background:lightgreen">cannellini beans</span> in a large bowl, '''<big>stirring</big>''' well


CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); PROTEIN 27.7g; CHOLESTEROL 71mg; CALCIUM 59mg; SODIUM 700mg; FIBER 4.6g; IRON 3.4mg; CARBOHYDRATE 18.2g
'''<big>Sprinkle</big>''' '''<sup>1</sup>/<sub>4</sub>''' teaspoon <span style="background:lightgreen">salt</span> and '''<sup>1</sup>/<sub>4</sub>''' teaspoon <span style="background:lightgreen">black pepper</span> over <span style="background:lightgreen">bean mixture</span>


Cooking Light, MAY 2007
'''<big>Stir</big>''' to combine
 
=Yield=
4 servings, serving size <sup>1</sup>/<sub>2</sub> cup
=Prep Time=
15 minutes
 
=Notes=
Serve with: 4 beef tenderloin steaks; grilled or baked salmon
 
[[Category:Salad]]
[[Category:Side Dish]]

Latest revision as of 23:57, 6 November 2024


Ingredients

2 cups chopped plum tomato (about 1/2 pound)

1 Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh parsley

2 Tablespoons balsamic vinegar

1 teaspoon minced garlic

1 teaspoon extra virgin olive oil

1 (16-ounce) can cannellini beans, rinsed and drained

3/4 teaspoon salt, divided

3/4 teaspoon cracked black pepper, divided

Procedure

Combine plum tomato, rosemary, parsley, balsamic vinegar, garlic, olive oil, and cannellini beans in a large bowl, stirring well

Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over bean mixture

Stir to combine

Yield

4 servings, serving size 1/2 cup

Prep Time

15 minutes

Notes

Serve with: 4 beef tenderloin steaks; grilled or baked salmon

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