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White Bean-Vegetable Salad

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 1 1/2 cups bean mixture and 1 cup endive)

Ingredients

  • 3/4 cup diced carrot
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 cup diced yellow bell pepper
  • 1/2 cup thinly sliced green onions
  • 10 cherry tomatoes, quartered
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 4 cups torn curly endive

Nutrition Information

  • calories 278
  • caloriesfromfat 26 %
  • fat 7.9 g
  • satfat 1.1 g
  • monofat 5.1 g
  • polyfat 1.1 g
  • protein 13.5 g
  • carbohydrate 40 g
  • fiber 7.3 g
  • cholesterol 0.0 mg
  • iron 5.5 mg
  • sodium 499 mg
  • calcium 89 mg

How to Make It

  1. Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

  2. Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.