| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Salads, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Beans, cannellini 19-oz ea | |
| drained and rinsed | ||
| 1/3 | c | Shallots, finely chopped |
| 1/4 | c | Basil, fresh chopped |
| 2 | T | Olives, black pitted |
| chopped pref. imported | ||
| 3 | T | Vinegar, red wine |
| 2 | T | Olive oil, extra virgin |
| 2 | T | Vegetables stock |
| Salt and pepper to taste | ||
| 2 | Radicchio heads, cut into | |
| thin ribbons | ||
| 2 | Tomatoes, vine-ripened | |
| cored and cut into wedges |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 53.2mg
Potassium: 175.5mg
Carbohydrates: 4.9g
Fiber: 2.3g
Sugar: 1.2g
Protein: 1.6g