White Beans, Greens and Sun-Dried Tomato

Yield: 4 servings

Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Easy, Egg-Free, Garlic, Greens, Herbs, High Fiber, Main Dishes, Soy-Free, Summer, Tomatoes, Vegan, Vegetarian, Wheat-Free

A delicious way to eat your greens. Cannellini beans are small white beans that can be found in most grocery stores. Serve this main dish salad with a loaf of crusty bread.

Ingredients

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/4 tsp (1g) freshly ground black pepper

1 2/3 cups (425g) cannellini beans, cooked (one 15-ounce can, drained)

16 ounces (455g) mixed salad greens (one 16-ounce bag)

1/2 cup (20g) fresh basil, chopped

1/2 cup (90g) sun-dried tomato halves, dried

Dressing:

3 Tbsp (45mL) olive oil

3 Tbsp (45mL) red wine vinegar

2 cloves garlic, minced

Directions

Prepare sun-dried tomatoes by soaking in water for 15–30 minutes until soft.

Prepare dressing: In a small bowl or jar, combine oil, red wine, minced garlic, salt, and pepper. Mix thoroughly.

In a small bowl, add one Tbsp dressing to beans and mix.

In a large bowl, combine salad mix with basil and the remaining dressing and gently toss.

Arrange greens on individual salad plates and spoon beans on top. Garnish with sun-dried tomatoes.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 191
Total Fat: 11g
% Calories from fat: 47%
Protein: 6g
Carbohydrate: 21g
Cholesterol: 0mg
Sodium: 915mg