Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Easy, Egg-Free, Garlic, Greens, Herbs, High Fiber, Main Dishes, Soy-Free, Summer, Tomatoes, Vegan, Vegetarian, Wheat-Free
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
A delicious way to eat your greens. Cannellini beans are small white beans that can be found in most grocery stores. Serve this main dish salad with a loaf of crusty bread.
Preparation facts
Yield: 4 servings
Ingredients
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) freshly ground black pepper
1 2/3 cups (425g) cannellini beans, cooked (one 15-ounce can, drained)
16 oz (455g) mixed salad greens (one 16-ounce bag)
1/2 cup (20g) fresh basil, chopped
1/2 cup (90g) sun-dried tomato halves, dried
Dressing:
3 Tbs (45mL) olive oil
3 Tbs (45mL) red wine vinegar
2 cloves garlic, minced
Directions
Prepare sun-dried tomatoes by soaking in water for 15–30 minutes until soft.
Prepare dressing: In a small bowl or jar, combine oil, red wine, minced garlic, salt, and pepper. Mix thoroughly.
In a small bowl, add one Tbsp dressing to beans and mix.
In a large bowl, combine salad mix with basil and the remaining dressing and gently toss.
Arrange greens on individual salad plates and spoon beans on top. Garnish with sun-dried tomatoes.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
