VCE-White Bean Salad with Green Olives and Tarragon

[Guest guest]

* Exported from MasterCook *

 

White Bean Salad with Green Olives and Tarragon

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked white beans -- rinsed if canned

2 small celery ribs -- thinly sliced

15 Spanish green olives -- pitted and sliced

2 tablespoons chopped tarragon

1 tablespoon sherry vinegar

1 garlic clove -- minced

1/2 teaspoon paprika

Salt and freshly milled pepper

4 tablespoons extra virgin olive oil -- up to 5T

 

Put the beans in a bowl with the celery, olives, and tarragon and gently mix

everything together. In a small bowl, combine the

vinegar, garlic, paprika, and 1/4 teaspoon salt, then whisk in the oil. Taste

and adjust the seasonings, then pour the dressing

over the beans. Add pepper and mix gently again. Serve at room temperature.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/11/01 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1246 Calories; 56g Fat (39.5% calories

from fat); 53g Protein; 140g Carbohydrate; 35g Dietary

Fiber; 0mg Cholesterol; 103mg Sodium. Exchanges: 9 Grain(Starch); 4 Lean Meat;

1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.

 

NOTES : Your beans can be cannellini, heirloom Aztecs, navy beans, flageolets,

or even frozen limas. A mixture of types is unusual

and makes the salad interesting to look at-and to eat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0