Tuscan-Style Cannellini Salad: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
2 cups chopped plum tomato (about 1/2 pound)<br> | 2 cups chopped {{ingredientlink|name=plum tomato}}(about 1/2 pound)<br> | ||
1 tablespoon chopped fresh rosemary<br> | 1 tablespoon chopped fresh {{ingredientlink|name=rosemary}}<br> | ||
1 tablespoon chopped fresh parsley<br> | 1 tablespoon chopped fresh {{ingredientlink|name=parsley}}<br> | ||
2 tablespoons balsamic vinegar<br> | 2 tablespoons {{ingredientlink|name=balsamic vinegar}}<br> | ||
1 teaspoon minced {{ingredientlink|name=garlic}}<br> | |||
1 teaspoon extravirgin olive oil<br> | 1 teaspoon extravirgin {{ingredientlink|name=olive oil}}<br> | ||
1 (16-ounce) can cannellini beans, rinsed and drained<br> | 1 (16-ounce) can {{ingredientlink|name=cannellini beans}}, rinsed and drained<br> | ||
3/4 teaspoon salt, divided<br> | 3/4 teaspoon {{ingredientlink|name=salt}}, divided<br> | ||
3/4 teaspoon cracked black pepper, divided<br> | 3/4 teaspoon cracked {{ingredientlink|name=black pepper}}, divided<br> | ||
=== Description === | === Description === | ||
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=== Procedure === | === 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. | 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 === | === Yield === | ||
Revision as of 00:16, 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
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 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
