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Grains Import, New, Text 6 Servings

INGREDIENTS

6 Plum tomatoes, halved and
seeded
3 T Extra-virgin olive oil
Kosher salt and freshly
ground black peppe
2 t Mashed anchovy fillets or
paste or to taste
1 T Roasted garlic
2 c Cooked white beans, 3/4 cup
dried<<OR>>
2 c Canned beans, drained and
rinsed
1 c Red onions, chopped
2 T Capers, drained and minced
1 T Fresh mint, minced
3 c Young arugula leaves
Garnish
Mint sprigs

INSTRUCTIONS

Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1
tablespoon of the olive oil. Season with salt and pepper. Grill the
tomatoes over hot coals until lightly colored but still firm. Or broil
them. Set aside.  In a large bowl, combine the remaining 2 tablespoons
olive oil, the  anchovy fillets, and the roasted garlic. Add the cooked
white beans,  red onions, capers, mint, and plenty of freshly ground
black pepper.  Toss to combine.  Serve the bean salad on the arugula
leaves, surrounded by the grilled  tomatoes. Garnish with mint sprigs.
Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved  Recipe By     : COOKING RIGHT SHOW #CR9600  Posted to EAT-L
Digest 01 Oct 96  Date:    Wed, 2 Oct 1996 17:32:34 -0400  From:  
Bill Spalding <billspa@ICANECT.NET>

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 319
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 588.8mg
Potassium: 1725.3mg
Carbohydrates: 59.1g
Fiber: 16.1g
Sugar: 5.1g
Protein: 21.6g


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