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Tuscan Bean Salad with Green Olivada
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Description
This started out as a pasta salad recipe. And then I wanted to add beans.
Beans are always a lovely addition to foods because of their high fiber and vegetable protein content.
And then I cut out the pasta. Because it was hot and I didn’t want to cook it.
And before I knew it, I had bean salad! Such a perfect light summer dinner with no heating required.
Ingredients
- 1 clove Garlic, Chopped
- 4 ounces, weight Pitted Green Olives
- 1-½ Tablespoon Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Fresh Lemon Juice
- ¼ teaspoons Dry Mustard
- ¼ teaspoons Anchovy Paste
- 1 dash Crushed Red Pepper Flakes
- 1 dash Salt
- 1 dash Fresh Ground Black Pepper
- 2 cans 15 Oz Cans, Cannelli Beans, Drained And Rinsed
- 1-½ cup Cherry Tomatoes, Quartered
- ½ whole Small Red Onion, Thinly Sliced
- 6 leaves Fresh Basil, Chopped
Preparation
In a small food processor, combine garlic and olives. Chop finely. Add the olive oil, vinegar, lemon juice, dry mustard, anchovy paste, crushed red pepper flakes, salt and pepper. Pulse 5-6 times until mixture is combined.
In a large bowl, toss together beans, tomatoes, onion and basil. Gently fold in the olivada mixture. Serve immediately.
Nutrition Info per 3/4 cup serving: 220 calories, 6 g fat,
10 g protein, 25 g carbohydrates, 8 g fiber
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Margie on 7.20.2013
This looks amazing! Thanks for sharing! With your changes it makes it more carb friendly!