White Beans and Sun-Dried Tomato
Ingredients
- 3g salt sea salt if on a corn-free diet*
- 1g freshly ground black pepper
- 425g cannellini beans, cooked one 15-ounce can, drained
- 455g mixed salad greens one 16-ounce bag
- 20g fresh basil, chopped
- 90g sun-dried tomato halves, dried
- Dressing:45mL olive oil
- 45mL red wine vinegar
- 2 cloves garlic, minced
Directions
- Prepare sun-dried tomatoes by soaking in water for 15–30 minutes until soft.
- Prepare dressing: In a small bowl or jar, combine oil, red wine, minced garlic, salt, and pepper. Mix thoroughly.
- In a small bowl, add one Tbsp dressing to beans and mix.
- In a large bowl, combine salad mix with basil and the remaining dressing and gently toss.
- Arrange greens on individual salad plates and spoon beans on top. Garnish with sun-dried tomatoes.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.