Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

289 calories; calories from fat 19%; fat 6g; saturated fat 2g; mono fat 2.3g; poly fat 1.5g; protein 12.2g; carbohydrates 46.8g; fiber 4.3g; cholesterol 7mg; iron 3.5mg; sodium 640mg; calcium 103mg.
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