White Beans with Sun-Dried Tomato Vinaigrette
- Yield: 3 1/2 cups
- Prep: 10 mins
- Cook: 0 mins
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 and toss it all together. When I have fresh cherry tomatoes in my garden, I use them in instead of the jarred sun-dried tomatoes. The salad is equally brilliant cold or room temperature, on a picnic or poolside.
Ingredients
- Vinaigrette:
- 1/4cup extra-virgin olive oil
- 2tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
- 1tablespoon red wine vinegar
- 1/4cup chopped sun-dried tomatoes
- 1/4teaspoon coarse salt
- -- Freshly ground black pepper
- Beans:
- 2-- (16-ounce) cans cannellini or great northern beans, rinsed and drained
- 1/3cup diced red onion
- 2-- garlic cloves, minced
- 6-- basil leaves, chopped
- 1ounce grated Manchego or Romano cheese
Instructions
- To prepare vinaigrette, whisk together all ingredients in small bowl.
- To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour. Add onion, garlic, basil and cheese, just before serving.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 420
- Glycemic Load 0
- Fat 19g
- Saturated Fat 3.5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 13g
- Cholesterol 10mg
- Sodium 1000mg
- Potassium 230mg
- Carbohydrate 45g
- Fiber 13g
- Sugars 6g
- Protein 20g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 10%
- Calcium 20%
- Iron 25%
