Tuscan-Style Cannellini Salad: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
2 cups chopped plum tomato (about 1/2 pound) | 2 cups chopped plum tomato (about 1/2 pound)<br> | ||
1 tablespoon chopped fresh rosemary | 1 tablespoon chopped fresh rosemary<br> | ||
1 tablespoon chopped fresh parsley | 1 tablespoon chopped fresh parsley<br> | ||
2 tablespoons balsamic vinegar | 2 tablespoons balsamic vinegar<br> | ||
2 teaspoons bottled minced garlic | 2 teaspoons bottled minced garlic<br> | ||
1 teaspoon extravirgin olive oil | 1 teaspoon extravirgin olive oil<br> | ||
1 (16-ounce) can cannellini beans, rinsed and drained | 1 (16-ounce) can cannellini beans, rinsed and drained<br> | ||
3/4 teaspoon salt, divided | 3/4 teaspoon salt, divided<br> | ||
3/4 teaspoon cracked black pepper, divided | 3/4 teaspoon cracked black pepper, divided<br> | ||
=== Description === | === Description === | ||
=== Rating === | === Rating === | ||
Recipe Rating based on a scale of 1-5: | Recipe Rating based on a scale of 1-5:<br> | ||
Erin - 4 Good; will make again | Erin - 4 Good; will make again<br> | ||
Jerry - 4 Good; will make again | Jerry - 4 Good; will make again<br> | ||
Ava - n/a | Ava - n/a<br> | ||
=== Procedure === | === Procedure === | ||
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=== Source === | === Source === | ||
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650 | http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650<br> | ||
Cooking Light, MAY 2007 | Cooking Light, MAY 2007 | ||
Revision as of 00:11, 14 June 2007
Ingredients
2 cups chopped plum tomato (about 1/2 pound)
1 tablespoon chopped fresh rosemary
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
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 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.
Yield
4 servings, serving size 1/2 cup
Date
June 13, 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.
Nutritional Information
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
