April 4, 2012
Warm White Bean Salad
Sun-dried tomatoes and arugula provide zing
1/2 cup extra-virgin olive oil
1 cup diced red onion (about 1 medium onion)
1/2 teaspoon coarse sea salt or kosher salt
1 cup thinly sliced, peeled carrots (about 2 medium carrots)
1 cup thinly sliced celery stalks (or about 2 medium celery sticks)
2 garlic cloves
2 tablespoons minced rosemary
1/2 teaspoon crushed red pepper flakes
1 15-ounce can of white beans, drained
1/2 cup firmly packed sun-dried tomatoes
1/4 cup red wine vinegar
4 cups arugula leaves
2 tablespoons finely chopped, fresh, flat-leaf parsley for garnish
In a large sauté pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes. Add the carrots, celery, garlic, rosemary, and red pepper flakes and sauté for 1 more minute.
Add 1/4 cup of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender, about 2 minutes. Uncover the pan and turn off the heat.
Stir in the beans, tomatoes, and vinegar, and season with salt to taste.
Toss the beans with the arugula and serve garnished with the chopped parsley.
All figures are per serving (assumes 4 servings).
Fat: 28 g
Carbs: 27 g
Fiber: 8 g
Protein: 8 g
Sodium: 503 mg