Tuscan-Style Cannellini Salad
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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:
1 Not very good; not recommneded 2 Not a favorite 3 Okay; has procedural or ingredient issues; may make again or improve 4 Good; will make again 5 Favorite
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
Notes
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
4 servings (serving size: 1 steak and 1/2 cup bean mixture)
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
Cooking Light, MAY 2007
