Four-Bean Tomato Salad with Roasted Garlic Dressing

Author: Canadian Living

Garlic sweetens after roasting and adds subtle flavour to the dressing for this colourful combination — a treasure trove for the bean lover.

  • Portion size 6 servings

Ingredients

  • 1 can white kidney bean
  • 1 can red kidney bean
  • 1 can black bean
  • 1 cup green bean cut (1 inch/2.5 cm pieces), cooked
  • 1 cup cherry tomato halved
  • 1/2 head escarole torn
  • 1/2 head romaine lettuce torn
  • 2 tablespoons chopped fresh parsley
Roasted Garlic Dressing:
  • 1 head garlic
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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

Nutritional facts <b>Per serving:</b> about

  • Sodium 668 mg
  • Protein 17 g
  • Calories 370.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 49 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 102.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Four-Bean Tomato Salad with Roasted Garlic Dressing

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