Low-Fat--(Crockpot) Mediterranean White Bean Salad

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* Exported from MasterCook *

 

Mediterranean White Bean Salad

 

Recipe By :The Best Slow Cooker Cookbook Ever

 

Serving Size : 4 Preparation Time :0:00

Categories : Beans Crock Pot

Low fat Salads, Main Dish

 

 

Amount Measure Ingredient -- Preparation Method

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16 ounces small white beans -- rinsed and picked over

5 cups very hot tap water

1/4 cup red wine vinegar

3 tablespoons roasted red peppers -- chopped

2 tablespoons capers -- drained

1 garlic clove -- pressed

1/4 teaspoon salt and freshly ground pepper

1/2 cup olives -- pimento-stuffed, well-drained

2 tablespoons extra-virgin olive oil

3 tablespoons fresh basil -- packed

 

In a 3 1/2-quart electric slow cooker, combine the beans and hot water.

 

Cover and cook on the high heat setting 3 to 4 hours (or on the low heat setting

5 to 7 hours), until the beans are tender but not falling apart.

 

Drain the beans into a colander and rinse with cold water.

 

In a medium bowl, combine beans with red wine vinegar. Stir in chopped roasted

red peppers, capers, garlic, and salt and pepper.

 

In a mini food processor, combine olives, olive oil, and basil. Process until

the basil is finely chopped. Pour over the bean salad and toss gently to coat.

Serve at room temperature or slightly chilled.

 

Makes 6 to 8 appetizer or 4 salad servings.

 

 

 

S(On Website):

" http://vegetarian.about.com/food/vegetarian/library/crockpot/blmedbea

salad.htm "

 

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Per serving: 466 Calories (kcal); 10g Total Fat; (18% calories from fat); 24g

Protein; 73g Carbohydrate; 0mg Cholesterol; 200mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0