White Bean and Radicchio Salad

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Yield
4 servings.
January 1996
RECIPE BY Oxmoor House

Make Ahead

Ingredients

  • 2 1/2 cups shredded radicchio (about 2 small heads)
  • 1/3 cup finely chopped shallots
  • 1/4 cup chopped fresh oregano
  • 3 tablespoons red wine vinegar
  • 3 tablespoons canned no-salt-added chicken broth, undiluted
  • 2 tablespoons finely chopped ripe olives
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground pepper
  • 3 ounces feta cheese, crumbled
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 4 large yellow or red tomatoes, cut into 1/2-inch-thick slices

Nutritional Information

  • Calories 320
  • Caloriesfromfat 28%
  • Fat 10.1g
  • Satfat 4g
  • Monofat 4.2g
  • Polyfat 1.2g
  • Protein 17.3g
  • Carbohydrate 43.3g
  • Fiber 0.0g
  • Cholesterol 19mg
  • Iron 0.0mg
  • Sodium 574mg
  • Calcium 0.0mg

How to Make It

Step 1

Combine first 10 ingredients in a large bowl; toss well. Cover and chill at least 2 hours, stirring occasionally.

Step 2

To serve, arrange tomato slices evenly on 4 plates; top evenly with bean mixture.

Oxmoor House Cooking Light Collection

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