Moon-Bean Salad

By Lv2Cook

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

Details

Servings 1

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
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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