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| White Bean and Red Onion Salad |
| Serves:6 |
Adding some leftover roast lamb, chicken or beef, cut into julienne strips, makes this a light and satisfying entree.
Canned white beans, especially those packed under Italian and Spanish brand names, are firm and flavorful. In this salad, which is so quick to assemble, it makes sense to use those canned beans rather than spending hours soaking and cooking your own. |
Origin: Italian
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Ingredients:
2 (16-ounce) cans white kidney beans
1 small red onion, peeled and thinly sliced
1/4 cup COLAVITA Extra Virgin Olive Oil
2 tablespoons COLAVITA Red Wine Vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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Preparation:
Drain the beans in a sieve and rinse thoroughly under cold running water. Drain well. In a large bowl, combine the olive oil, vinegar, salt and pepper. Whisk until well blended. Add the drained beans and onions. Toss until well combined. Let stand or chill briefly; toss again before serving.
Per Serving: 594 Calories (15.2% from fat); 10g Fat (2g Sat, 7g Mono, 1g Poly); 36g Protein; 94g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. Food Exchanges: 6 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
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