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 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

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