Warm White Bean Salad (Thank you Marilyn, Ellicott City)
(With Variations)
Makes 4 servings
2 Points per serving
4 tsp olive oil
4 plum tomatoes, chopped
1 small onion, minced
¼ cup EACH diced green and red bell pepper
2 Tbsp fresh (or 1 tsp dried) minced sage
1 garlic clove, minced
¼ tsp salt
¼ tsp freshly ground pepper
1 (16 oz) can cannelloni (aka: white kidney) beans, rinsed well and drained*
Heat oil in a medium nonstick skillet. Add tomatoes, onion, bell peppers, sage, garlic, salt and pepper (in other words, everything except the beans). Cook, stirring occasionally, until sauce thickens slightly, about 5 minutes. Remove from heat and stir in the beans.
Mexican style—substitute cilantro and a small can of diced mild green chilies for the sage.
To make it into soup—add a 15.5 oz of diced tomato—zesty style or not
You could also add chicken to the soup—just be sure to account for the additional Points value.
*Rinse beans until they stop foaming to minimize gassy tummy
(With Variations)
Makes 4 servings
2 Points per serving
4 tsp olive oil
4 plum tomatoes, chopped
1 small onion, minced
¼ cup EACH diced green and red bell pepper
2 Tbsp fresh (or 1 tsp dried) minced sage
1 garlic clove, minced
¼ tsp salt
¼ tsp freshly ground pepper
1 (16 oz) can cannelloni (aka: white kidney) beans, rinsed well and drained*
Heat oil in a medium nonstick skillet. Add tomatoes, onion, bell peppers, sage, garlic, salt and pepper (in other words, everything except the beans). Cook, stirring occasionally, until sauce thickens slightly, about 5 minutes. Remove from heat and stir in the beans.
Mexican style—substitute cilantro and a small can of diced mild green chilies for the sage.
To make it into soup—add a 15.5 oz of diced tomato—zesty style or not
You could also add chicken to the soup—just be sure to account for the additional Points value.
*Rinse beans until they stop foaming to minimize gassy tummy
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