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A delicious way to eat your greens. Cannellini beans are small white beans that can be found in most grocery stores. Serve this main course salad with a loaf of crusty bread.
Ingredients
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) freshly ground black pepper
1 2/3 cups (425g) cannellini beans, cooked (one 15-ounce can, drained)
16 ounces (455g) mixed salad greens (one 16-ounce bag)
1/2 cup (20g) fresh basil, chopped
1/2 cup (90g) sun-dried tomato halves, dried
Dressing:
3 Tbsp (45mL) olive oil
3 Tbsp (45mL) red wine vinegar
2 cloves garlic, minced
Directions
Prepare sun-dried tomatoes by soaking in water for 15–30 minutes until soft.
Prepare dressing: In a small bowl or jar, combine oil, red wine, minced garlic, salt, and pepper. Mix thoroughly.
In a small bowl, add one Tbsp dressing to beans and mix.
In a large bowl, combine salad mix with basil and the remaining dressing and gently toss.
Arrange greens on individual salad plates and spoon beans on top. Garnish with sun-dried tomatoes.
