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Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Easy, Egg-Free, Garlic, Greens, Herbs, High Fiber, Low-Sugar, Main Dishes, Soy-Free, Summer, Tomatoes, Vegan, Vegetarian, Wheat-Free
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.
Yield: 4 servings
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
