Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Beans, cannellini (19-oz ea) 2 tb Olive oil, extra virgin
-drained and rinsed 2 tb Vegetables stock
1/3 c Shallots; finely chopped Salt and pepper to taste
1/4 c Basil, fresh; chopped 2 sm Radicchio heads; cut into
2 tb Olives, black; pitted, -thin ribbons
-chopped, pref. imported 2 lg Tomatoes, vine-ripened;
3 tb Vinegar, red wine -cored and cut into wedges

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

Browse by categories