Warm Balsamic Bean Salad

[Guest guest]

Warm Balsamic Bean Salad

6 servings—Dairy-free

 

To save time, you can substitute canned cannellini

beans–two 19-ounce cans, rinsed and drained.

 

1/2 cup chopped fresh parsley

2 cups dried cannellini beans or other white beans

5 cups vegetable broth

1 cup dry white wine

1 medium onion, diced

1/4 cup balsamic vinegar

4 medium cloves garlic, minced

2 Tbs. fresh lemon juice

1 Tbs. sugar

1 cup diced red bell pepper

1 cup freshly cooked or frozen corn, thawed

1 medium stalk celery, diced ( 1/2 cup)

In large pot, combine beans and cold water to cover by

2 inches. Cover and let stand for at least 6 hours or

overnight.

 

Drain beans and return to pot. Add broth, wine and

onion and bring to a boil. Reduce heat to low and

simmer until beans are tender, about 2 hours.

 

Drain beans and place in large bowl. Stir in remaining

ingredients. Season with salt and pepper to taste and

serve warm.

 

PER serving: 269 CAL; 12 G PROT; 1 G TOTAL FAT (0 SAT.

FAT); 35 G CARB.; 0 MG CHOL; 175 MG SOD.; 1 G FIBER

 

 

 

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