White Bean And Olive Salad

Categories: Caprial3

Serves: 1 servings

Ingredients:

2 cups dried white beans 1 small red onion, julienned 2 plum tomatoes,
chopped 3/4 cup chopped pitted cured olives (such as kalamata) 1 bunch
Arugula, rinsed well and patted dry 1/4 cup sherry vinegar 3 cloves garlic,
chopped 2 shallots, chopped 1 tablespoon whole-grain mustard 3/4 cup extra
virgin olive oil Zest of 1 lemon 1 tablespoon chopped fresh basil 1
teaspoon cracked black pepper Salt
To prepare the salad, soak the white beans overnight. The next day, cook
the beans in 2 quarts of boiling water until tender. Drain the beans well,
and place them in a medium bowl. Add the onion, tomatoes, olives, and
arugula and toss to mix. Set aside.
In a small bowl, mix together the vinegar, garlic, shallots, and mustard.
Slowly whisk I the olive oil until emulsified. Add the zest, basil, and
pepper and mix well. Season to taste with salt. Pour the dressing over the
bean mixture and refrigerate for at least 30 minutes. Serve cold.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: White Bean And Pepper Salad
Categories: Beans/legum, Low fat, Salads
Yield: 6 servings

2 tb Lemon Juice
1 1/2 ts Olive Oil
1/2 ts Sugar
1/4 ts Dried Dill Weed; Crushed
1/8 ts Pepper
1 Clove Garlic; Minced
15 oz Kidney Beans; Canned,
-Drained And Rinsed, See
-Note
1/2 c Green Pepper; Chopped, Or
-Sweet Red Pepper
1/2 c Cucumber; Chopped
1/4 c Green Onion; Sliced

1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel
seed), pepper, and garlic in a medium mixing bowl.

2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss
to coat. Cover and refrigerate for 2 to 24 hours.

Makes 6 servings.

NOTES : Use canned white kidney beans if available.

Recipe by: Better Homes & Gardens Low Calorie Recipes, 1993, p. 92

Posted to EAT-LF Digest by "Ellen Pickett" on Nov 9,
1998, converted by MM_Buster v2.0l.

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