Tuscan-Style Cannellini Salad

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 extravirgin olive oil
1 (16-ounce) can cannellini beans, rinsed and drained
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided

Description

Rating

Recipe Rating based on a scale of 1-5:
Erin - 4 Good; will make again
Jerry - 4 Good; will make again
Ava - n/a

Procedure

Combine plum tomato, rosemary, parsley, balsamic vinegar, garlic, olive oil, and cannellini beansin a large bowl, stirring well. Sprinkle 1/4 teaspoon saltand 1/4 teaspoon black pepperover bean mixture; stir to combine.

Yield

4 servings, serving size 1/2 cup

Date

June 13, 2007 June 20, 2007

Source

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650
Cooking Light, MAY 2007

Prep Time

15 minutes

Cook Time

N/A

Notes

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

Nutritional Information

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