Antipasto Canneluni Bean Salad

world.food's picture

Jan. 18, 2012

Ingredients

Cooked cannellini beans 4 Cup (64 tbs) (white kidney beans)
Garlic/1/2 teaspoon garlic powder 2 Clove (10 gm) , mashed in garlic press
Thyme 1/4 Teaspoon
Black pepper 1 Teaspoon
Fresh plum tomatoes 8 , coarsely chopped
Red onions 2 Small , minced
Celery ribs with leaves 4 Small , sliced
Scallions 1 Bunch (100 gm) , sliced
Dried basil/2 teaspoons shredded fresh basil 1 Teaspoon
Italian flat leaf parsley sprigs 2 , chopped
Olive oil 1/4 Cup (4 tbs)
Wine vinegar/Lemon juice 1/4 Cup (4 tbs)
Salt To Taste
Tomatoes 2 (for garnish)

Directions

MAKING

1. In a salad bowl place the cooked and cooled beans.

2. Combine rest of the ingredients.

3. Toss to mix well.

4. Taste and adjust the seasonings.

5. Cover the salad bowl. Let it stand at room temperature for 60 minutes so that the flavors blend well. ( If preparing a day in advance, refrigerate it at this time)

SERVING

6. Serve Antipasto Canneluni Bean Salad at room temperature with red ripe tomato wedges and olives.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 376Calories from Fat 126

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 608 mg25.33%

Total Carbohydrates 46 g15.3%

Dietary Fiber 14 g56%

Sugars 6 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet