Four-Bean Tomato Salad with Roasted Garlic Dressing
This recipe makes 6 servings
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 |
Garlic sweetens after roasting and adds subtle flavour to the dressing for this colourful combination — a treasure trove for the bean lover.
Ingredients
- 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 green beans, cut (1 inch/2.5 cm pieces), cooked
- 1 cup cherry tomatoes, halved
- 1/2 head escarole or romaine lettuce, torn
- 2 tbsp chopped fresh parsley
- Roasted Garlic Dressing:
- 1 head garlic
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 tsp salt
- 1/4 tsp 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
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