Tuscan Three-Bean Salad
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Ingredients:
- 1 can (15½ oz) black beans, drained and rinsed
- 1 can (16 oz) red kidney beans, drained and rinsed
- 1 can (14½ oz) yellow wax beans, drained
- 2/3 cup sweet onion, coarsely chopped
- 2/3 cup bottled balsamic vinaigrette
- 1/3 cup fresh basil leaves, chopped
- Parmigiano-Reggiano cheese, to taste
Directions:
In a large mixing bowl, gently combine the beans, onion, and vinaigrette.
Let stand 10 minutes at room temperature, or cover and refrigerate up to 4
hours. Before serving, stir in basil. Top with large grates of Parmigiano-Reggiano
cheese.
Makes 8 servings
Per 3.5-oz serving: 92 calories; 36% calories from fat; 4g total fat; .7g
saturated fat; 0mg cholesterol; 320mg sodium; 12g total carbohydrates; 4g
protein
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