Four-Bean Tomato Salad with Roasted Garlic Dressing
Garlic sweetens after roasting and adds subtle flavour to the dressing for this colourful combination — a treasure trove for the bean lover.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 370 |
| pro | 17 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 49 g |
| fibre | 16 g |
| chol | 0 mg |
| sodium | 668 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 28% |
| vit A | 12% |
| vit C | 23% |
| folate | 102% |
Suggested Recipes
-
1 can (19 oz/540 mL) white kidney beans
1 can (19 oz/540 mL) red kidney beans
1 can (19 oz/540 mL) black beans
1 cup (250 mL) green beans, cut (1 inch/2.5 cm pieces), cooked
1 cup (250 mL) cherry_tomatoes, halved
Half head escarole or romaine lettuce, torn
2 tbsp (25 mL) chopped fresh parsley
roasted_garlic Dressing:
1 head garlic
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) white_wine_vinegar
1/4 tsp (1 mL) each salt and pepper
Preparation:
Roasted Garlic Dressing: Trim tip off garlic head. Wrap in foil; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool. Squeeze pulp into small bowl; whisk in oil, vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Drain and rinse white and red kidney beans and black beans; place in large bowl. Add half of the dressing; toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.)
Add green beans, tomatoes and escarole to bowl; pour remaining dressing over top and toss to coat. Sprinkle with parsley
Additional Information
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