2 can Beans, cannellini (19-oz ea) drained and rinsed
1/3 cup Shallots, finely chopped
1/4 cup Basil, fresh, chopped
2 tbsp Olives, black, pitted, chopped, pref. imported
3 tbsp Vinegar, red wine
2 tbsp Olive oil, extra virgin
2 tbsp Vegetables stock
Salt and pepper to taste
2 small Radicchio heads, cut into thin ribbons
2 large Tomatoes, vine-ripened, cored and cut into wedges
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In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges.
Serves 4.
Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0 mg chol.
Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE
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