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Bean Salad with Cheese Chips

Prep time 20 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 1 serving, 2 chips)
An unexpected alternative to greasy chips and dip, Bean Salad with Cheese Chips (made with fava beans or edamame) make for a healthier and brighter appetizer plate at your next gathering.

Ingredients

  • 1/4 cup plus 1 TBSP finely grated Pecorino cheese, divided
  • 1/4 cup finely grated Parmesan cheese
  • 2 teaspoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons white-wine vinegar
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 3 cups double-peeled fava beans, shelled edamame, or lima beans, cooked
  • 4 cups baby salad greens

Nutrition Information

  • calories 284
  • fat 16.3 g
  • satfat 3.7 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 21 g
  • carbohydrate 14 g
  • fiber 7 g
  • cholesterol 14 mg
  • iron 5 mg
  • sodium 300 mg
  • calcium 228 mg

How to Make It

  1. To make chips: Preheat oven to 375°. Line baking sheet with parchment. In bowl, mix 1/4 cup Pecorino, Parmesan, and flour; spoon into 8 (2-inch) circles on sheet. Bake 10 minutes, until beginning to color. Cool on parchment.

  2. In large bowl, whisk oil with vinegar, salt, and pepper. Add beans, salad greens, and remaining 1 TBSP Pecorino; toss gently to coat. Serve with cheese chips.

The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.