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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.2
  • Total Fat: 15.7 g
  • Cholesterol: 3.0 mg
  • Sodium: 257.3 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Warm White Bean Salad with Garlic and Rosemary calories by ingredient
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Warm White Bean Salad with Garlic and Rosemary

Submitted by: DENISESPK

Introduction

This is from How to Eat Supper by Lynne Rossetto Kasper This is from How to Eat Supper by Lynne Rossetto Kasper
Number of Servings: 4

Ingredients

    1/2 slice whole-grain bread, coarse ground in a food processor (2 generous tablespoons crumbs)
    3 T. fresh grated Parmigiano-Reggiano cheese
    Generous 1/2 t. fresh-ground black pepper
    5 large garlic cloves crushed with 1/2 t. salt and coarse chopped
    1/4 c. good-tasting extra-virgin olive oil
    1/2 tight-packed T. fresh rosemary leaves, coarse chopped
    Two 15-ounce cans organic white beans (cannellini or Great Northern), drained and rinsed
    1 large handful mixed salad greens (frisee and romaine, spring mix, or a blend of baby greens)
    Additional salt and fresh-ground black pepper

Directions

1. In a 12-inch skillet or saute pan over medium heat, toast the bread crumbs until lightly browned, stirring often. Transfer the crumbs to a small bowl to cool. When cooled, stir in the Parmigiano and pepper. Set aside.
2. In the same pan, slowly warm the garlic in the olive oil over low heat for 30 seconds to 1 minute. Stir in the rosemary, blending for another minute or so, taking care not to burn the garlic. It should be fragrant and just beginning to soften.
3. Immediately add beans and fold them in very gently. Turn the heat to medium. Heat the beans through, about 3 minutes, occasionally lifting and turning them as they heat, as stirring will turn them to mush. Add greens and gently move them around in the pan until they are slightly wilted, 30 second to 1 minute. Turn into a salad bowl, top with bread-crumb mixture, and season with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user DENISESPK.






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