beachgal
06-22-2004, 01:10 PM
Broccoli-and-Cannellini Bean Salad
From Cooking Light
1 1/2 cups coarsely chopped broccoli florets
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
1 garlic clove, minced
1/4 cup finely chopped bottled roasted red bell pepper or chopped pimento
1/4 cup finely chopped red onion
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
Lettuce leaves (optional)
Steam broccoli, covered, 3 minutes or until crisp-tender. Set aside.
Combine vinegar, oil, pepper, salt, and garlic in a medium bowl; stir well. Add broccoli, bell pepper, onion, and beans; toss gently. Serve on lettuce-lined plates, if desired.
Yield: 3 cups (serving size: 1 cup)
CALORIES 129 (25% from fat); FAT 3.6g (satfat 0.4g, monofat 2.2g, polyfat 0.8g); PROTEIN 6.2g; CARBOHYDRATE 18.1g; FIBER 1.8g; CHOLESTEROL 0.0mg; IRON 2.1mg; SODIUM 266mg; CALCIUM 48mg;
Cooking Light, NOVEMBER 1995
From Cooking Light
1 1/2 cups coarsely chopped broccoli florets
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
1 garlic clove, minced
1/4 cup finely chopped bottled roasted red bell pepper or chopped pimento
1/4 cup finely chopped red onion
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
Lettuce leaves (optional)
Steam broccoli, covered, 3 minutes or until crisp-tender. Set aside.
Combine vinegar, oil, pepper, salt, and garlic in a medium bowl; stir well. Add broccoli, bell pepper, onion, and beans; toss gently. Serve on lettuce-lined plates, if desired.
Yield: 3 cups (serving size: 1 cup)
CALORIES 129 (25% from fat); FAT 3.6g (satfat 0.4g, monofat 2.2g, polyfat 0.8g); PROTEIN 6.2g; CARBOHYDRATE 18.1g; FIBER 1.8g; CHOLESTEROL 0.0mg; IRON 2.1mg; SODIUM 266mg; CALCIUM 48mg;
Cooking Light, NOVEMBER 1995