Tuscan White Bean Salad on Crostini
This quick and easy recipe makes an elegant appetizer or a flavorful side dish for meals. Begin tossing the ingredients together about 45 minutes before serving so the salad can chill in the refrigerator for 30 minutes. The beans, tomatoes, onions, and parsley are rich in cancer-fighting nutrients and the calorie count easily fits within most diets. Serve this salad with simple crostini.
For salad dressing:
- 2 teaspoons olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 cup cider vinegar
For bean salad:
- 2 16-ounce cans cannelloni beans or other white beans, rinsed and drained
- 1-1/2 cups diced plum tomato
- 1/2 cup chopped Vidalia or other sweet onion
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Two loaves deli-style bread for the crostini (French, Italian, or whole-wheat, for example).
To prepare salad dressing:
- In a nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the garlic and oregano; sauté for 30 seconds. Remove from heat and stir in vinegar.
To prepare the salad:
- In a large bowl, combine remaining teaspoon of olive oil and the next 7 ingredients (beans through pepper).
- Add the dressing to the bean salad; toss lightly.
- Cover and chill for 30 minutes before serving.
To prepare crostini:
- Slice bread thinly. Toast under a broiler or in the toaster. Top with bean salad.
Note: Cannelloni beans are large, white Italian kidney beans. Great Northern beans, which look like white lima beans, can be substituted for Cannelloni beans in most recipes.
Per Serving (approximate)
|Total Fat||6 g|