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Moon-Bean Salad

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

Ingredients

  • 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
  • Crostini

Nutrition 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

How to Make It

  1. 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.

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