Tuscan-Style Cannellini Salad: Difference between revisions

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=== Ingredients ===
__NOTOC__
2 cups chopped {{ingredientlink|name=plum tomato}}(about 1/2 pound)<br>
__NOEDITSECTION__
1 tablespoon chopped fresh {{ingredientlink|name=rosemary}}<br>
=Ingredients=
1 tablespoon chopped fresh {{ingredientlink|name=parsley}}<br>
'''<big>2</big>''' cups chopped plum tomato (about 1/2 pound)
2 tablespoons {{ingredientlink|name=balsamic vinegar}}<br>
1 teaspoon minced {{ingredientlink|name=garlic}}<br>
1 teaspoon extravirgin {{ingredientlink|name=olive oil}}<br>
1 (16-ounce) can {{ingredientlink|name=cannellini beans}}, rinsed and drained<br>
3/4 teaspoon {{ingredientlink|name=salt}}, divided<br>
3/4 teaspoon cracked {{ingredientlink|name=black pepper}}, divided<br>


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


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


=== Rating ===
'''<big>2</big>''' Tablespoons balsamic vinegar
Recipe Rating based on a scale of 1-5:<br>
Erin - 4 Good; will make again<br>
Jerry - 4 Good; will make again<br>
Ava - n/a<br>


=== Procedure ===
'''<big>1</big>''' teaspoon minced garlic
Combine {{ingredientlink|name=plum tomato}}, {{ingredientlink|name=rosemary}}, {{ingredientlink|name=parsley}}, {{ingredientlink|name=balsamic vinegar}}, {{ingredientlink|name=garlic}}, {{ingredientlink|name=olive oil}}, and {{ingredientlink|name=cannellini beans}}in a large bowl, stirring well. Sprinkle 1/4 teaspoon {{ingredientlink|name=salt}}and 1/4 teaspoon {{ingredientlink|name=black pepper}}over bean mixture; stir to combine.


=== Yield ===
'''<big>1</big>''' teaspoon extra virgin olive oil
4 servings, serving size 1/2 cup


=== Date ===
'''<big>1</big>''' (16-ounce) can cannellini beans, rinsed and drained
June 13, 2007
June 20, 2007


=== Source ===
'''<big><sup>3</sup>/<sub>4</sub></big>''' teaspoon salt, divided
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650<br>
Cooking Light, MAY 2007


=== Prep Time ===
'''<big><sup>3</sup>/<sub>4</sub></big>''' teaspoon cracked black pepper, divided
 
=Procedure=
'''<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
 
'''<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>
 
'''<big>Stir</big>''' to combine
 
=Yield=
4 servings, serving size <sup>1</sup>/<sub>2</sub> cup
=Prep Time=
15 minutes
15 minutes


=== Cook Time ===
=Notes=
N/A
 
=== Notes ===
Serve with: 4 beef tenderloin steaks; grilled or baked salmon
Serve with: 4 beef tenderloin steaks; grilled or baked salmon


=== Nutritional Information ===
[[Category:Salad]]
With 4 beef tenderloin steaks: 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
[[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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