- 1
Ingredients
- 2 teaspoons olive oil divided
- 1 teaspoon dried oregano
- 1 garlic clove minced
- 1/4 cup cider vinegar
- 2 (16-ounce) cans cannellini beans or other white beans rinsed and drained
- 1 1/2 cups diced plum tomato
- 1/2 cup chopped Vidalia or other sweet onion
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Crostini
- CROSTINI
- 24 slices (1/2-inch-thick) diagonally-cut French bread baguette (about 12 ounces)
- 1 garlic clove halved
- Olive oil-flavored cooking spray
Preparation
Step 1
Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and sauté 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.
Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (tomato through pepper) to bean mixture, and toss well. Serve with Crostini.
Serving Size: about 2/3 cup bean salad and 3 crostini
____________________
To Make Crostini:
Preheat oven to 400º.
Place bread slices in a single layer on a baking sheet. Bake at 400º for 5 minutes or until toasted. Rub cut sides of garlic over one side of each toasted bread slice. Spray with cooking spray. Bake at 400º an additional 3 minutes.
Serving Size: 3 crostini