| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | Salads | 4 | Servings |
INGREDIENTS
| 1 | lb | Diced unpeeled plum tomato |
| 2 cups | ||
| 1/4 | t | Salt |
| 1 | T | Fresh lemon juice |
| 2 | t | Extra-virgin olive oil |
| 1/4 | t | Ground black pepper |
| 1/8 | t | Crushed red pepper |
| 1 | Clove garlic, minced | |
| 1/4 | c | Chopped fresh basil |
| 1/4 | c | Finely chopped onion |
| 2 | T | Finely chopped flat-leaf |
| parsley | ||
| 15 | oz | Cannellini beans, 1 can |
| drained |
INSTRUCTIONS
Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour. Combine lemon juice and next 4 ingredients in a large bowl, and stir well. Add tomato, basil, and remaining ingredients, and toss well. Yield: 4 servings (serving size: 1 cup). Per serving: 407 Calories; 4g Fat (8% calories from fat); 26g Protein; 71g Carbohydrate; 0mg Cholesterol; 169mg Sodium Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 166.5mg
Potassium: 2051.7mg
Carbohydrates: 67.8g
Fiber: 18.1g
Sugar: <1g
Protein: 26.1g