Moon-Bean Salad



8 servings (serving size: about 2/3 cup bean salad and 3 crostini)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 19 %
Fat 6 g
Satfat 2 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 12.2 g
Carbohydrate 46.8 g
Fiber 4.3 g
Cholesterol 7 mg
Iron 3.5 mg
Sodium 640 mg
Calcium 103 mg


2 teaspoons olive oil, divided
1 teaspoon dried oregano
1 garlic clove, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini 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 pepper


Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.

Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well. Serve with Crostini.

March 1998
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