Moon-Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.2g
  • Carbohydrate: 46.8g
  • Fiber: 4.3g
  • Cholesterol: 7mg
  • Iron: 3.5mg
  • Sodium: 640mg
  • Calcium: 103mg

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

Preparation

  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.
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