Tomato and White Bean Salad
Recipe courtesy of Harvard University Dining Services
- 1 15-ounce can cannellini beans or white Northern beans, drained well
- 1 small green pepper, diced
- 1 medium-sized tomato, diced
- 1 clove garlic, chopped fine
- 1 tablespoon olive oil
- 1 heaping tablespoon chopped fresh basil
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
In a medium-sized sauté pan over medium heat, warm the olive oil. Add the chopped green pepper and garlic and sauté, stirring often until pepper is tender. Add the beans and cook only long enough to warm and to let some of the liquid cook off.
Add the tomatoes and toss together with the beans and pepper. Cook only for a minute until tomatoes are warm. Season with salt and pepper.
Nutritional information per serving (1/4 of recipe):
Calories: 120 ⁄ Protein: 6 g ⁄ Carbohydrate: 16 g ⁄ Fiber: 5 g ⁄ Sodium: 35 mg* ⁄
Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 2.5 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 0 mg
*with no salt; with a dash of salt in the entire recipe, 75 mg; with ¼ teaspoon salt in the entire recipe, 180 mg
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