White Beans W/ Sun-dried Tomato Vinaigrette
published by starrleena magic on Jul 27, 2010
This recipe was inspired by one from Joyce Goldstein’s Mediterranean Fresh (W. W. Norton, 2008). To make it a main dish salad, add shrimp or sliced beef & toss it all together. When you have fresh cherry tomatoes from your garden, toss them in as well. The salad is equally brilliant cold or room temperature, on a picnic or poolside.
Vinaigrette:
1/4 c. extra-virgin olive oil
2 tbsp. sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 tbsp. red wine vinegar
3/4 c. chopped sun-dried tomatoes
1/4 tsp. kosher salt
Coarsely ground black pepper
Beans:
2 (16 oz.) cans cannellini or great northern beans, rinsed & drained
1/2 c. diced red onion
2 garlic cloves, minced
6 basil leaves, chopped
1 oz. grated manchego or Romano cheese
1. To prepare vinaigrette, whisk together all ingredients in small bowl.
2. To prepare beans, place beans in lg. bowl. Pour vinaigrette over beans. Let stand @ least an hr. Add onion, garlic, basil, & cheese just before serving.
Makes 3 1/2 c. Serves 6.
Per serving: 270 cal.; 15 g. fat; 5 mg. cholesterol; 10 g. pro.; 24 g. carbohydrates; 7 g. fiber, 590 mg. sodium.
