White Bean & Tomato Salad with Roasted Garlic
Italian cooks have long understood the appetizing affinity between white beans and tomatoes combined with fresh herbs and the mellowness of roasted garlic that goes perfectly with grilled fish or poultry.
  • 1 medium head of garlic (about 3 ounces)
  • 1-1/2 teaspoons olive oil
  • 1/4 cup minced shallots
  • 3/4 teaspoon sage
  • 3 cups diced plum tomatoes
  • 1/3 cup diced celery
  • 1/3 cup diced red onion
  • 3 tablespoons chopped parsley
  • 3 tablespoons minced chives
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 can (19 ounces) white beans, rinsed and drained

1. Preheat oven to 375°F. Wrap garlic in foil, place on a baking sheet and bake until garlic is soft, about 30 minutes. When cool enough to handle, unwrap, cut off stem end and squeeze out soft garlic inside. Set aside.

2. In a small nonstick skillet, heat oil over low heat. Add shallots and cook, stirring frequently, until shallots are soft, about 3 minutes. Add sage, stirring to coat.

3. Remove from heat and transfer to a large bowl. Stir in tomatoes, celery, onion, parsley, chives, lemon juice, vinegar, and roasted garlic. Add white beans and toss gently to combine.

Nutritional Information
Per serving: 164 calories, 2.9g total fat, 0.3g saturated fat, 1.4g monounsaturated fat, 0.5g polyunsaturated fat, 6.1g dietary fiber, 8g protein, 29g carbohydrate, 0mg cholesterol, 245mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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