White Bean-Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup diced carrot |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/8 teaspoon dried thyme |
1/8 teaspoon crushed red pepper |
1/8 teaspoon rubbed sage |
1/8 teaspoon black pepper |
2 garlic cloves, minced |
1 cup diced yellow bell pepper |
1/2 cup thinly sliced green onions |
10 cherry tomatoes, quartered |
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained |
4 cups torn curly endive |
Directions:
1. Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.
2. Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.
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