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 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

Cooking spray

Preparation 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.

Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Yield

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