Italian Veg - Summer White Bean Salad with Tomatoes, Basil, and Olive Oil

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Nice weather here in Michigan, but not quite summer. I can't wait!

 

 

* Exported from MasterCook *

 

Summer White Bean Salad with Tomatoes, Basil, and Olive Oil

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups Basic Cannellini Beans

3 medium ripe tomatoes (about 1 1/4 lbs) -- cored and cut into

1/2-inch cubes

12 large fresh basil leaves -- cut into thin strips

1/4 cup extra virgin olive oil, plus more for

drizzling over the beans

salt and freshly ground black pepper

 

Ripe summer tomatoes, a little shredded fresh basil, and a drizzle of fine

extra-virgin olive oil transform basic white beans into a wonderful main course

for a warm night. Cook the beans in the morning and refrigerate them in their

cooking liquid all day. (This can also be done a day or two in advance.) At

dinnertime, drain and add the remaining ingredients.

 

Place the beans, tomatoes, and basil in a large bowl. Drizzle with 1/4 cup oil

and season with salt and pepper to taste.

 

Divide the bean mixture among large individual bwls. Drizzle with more oil to

taste and serve immediately.

 

Serving Suggestions - Make sure to serve some crusty bread to soak up the

liquid, a flavorful combination of tomato juice, bean broth, and olive oil.

Serve with a leafy green salad.

 

 

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Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0