The Daily Register - Harrisburg, IL
  • White Beans with Sun-Dried Tomato Vinaigrette

  • This recipe is a great meatless, reduced-calorie dinner, served with a crispy baguette or a simple green salad
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  • Manchego cheese adds a rich, piquant flavor to cannellini beans.
    3 tablespoons extra-virgin olive oil
    2 tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
    1 tablespoon red wine vinegar
    1/4† cup chopped sun-dried tomatoes
    1/4† teaspoon coarse salt
    Freshly ground black pepper
    2 (16-ounce) cans cannellini or great northern beans, rinsed and drained
    1/3 cup diced red onion
    2 garlic cloves, minced
    6 basil leaves, chopped
    1 ounce grated Manchego or Romano cheese
    1. To prepare vinaigrette, whisk together all ingredients in small bowl.
    2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least 1 hour. Add onion, garlic, basil and cheese, just before serving.
    Serves 4
    óRecipe by chef Jon Ashton
    Nutritional facts per serving: 380 calories, 19g fat, 5mg cholesterol, 16g protein, 36g carbohydrates, 10g fiber, 830mg sodium
    This recipe originally appeared as White Beans with Sundried Tomato Vinaigrette on Relish.com. Brought to you by: American Profile
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