Red & White Bean Salad

Red & White Bean Salad
Red & White Bean Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15-ounce can cannellini or other white beans, rinsed and drained

  • 1

    15-ounce can red kidney beans

  • 2

    cups diced zucchini and/or summer squash (about 2 small)

  • 1 1/2

    cups diced celery

  • 1/4

    cup finely diced reduced fat feta cheese

  • 1/3

    cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)

  • 1

    cup coarsely chopped fresh basil, plus whole basil leaves for garnish Salt & freshly ground pepper to taste (optional)

  • 2

    cups torn escarole or romaine lettuce
2 cups torn radicchio leaves

  • 1 -2

    Tbsp. Vinaigrette dressing

  • VINAIGRETTE

  • 1

    medium clove garlic

  • 1/4

    teaspoon salt

  • 5

    tablespoons extra-virgin olive oil

  • 6

    tablespoons fresh orange juice, plus more to taste

  • 1/4

    cup white-wine vinegar or red-wine vinegar

  • 1

    tablespoon Dijon mustard

  • Alternative for increased protein:

  • Add baked tofu

  • Fish Option:

  • Add Grilled Tilapia or Wild Salmon

Directions

To prepare salad: Combine beans, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. 
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves. TIPS: Use pre-cut up and cooked chicken from the deli meats section at the grocery store. To make ahead, Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving. To poach chicken or fish, place about 1 pound boneless, skinless chicken breasts or fish, in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Fish is 3 – 5 minutes.

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