WARM TUSCAN BEAN SALAD
1 small onion, thinly sliced 1 small green pepper, chopped 1 garlic clove, minced 3 tsp olive oil 1 large tomato, coarsely chopped 1 tsp dried basil 1 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
Prep / Total Time: 25 minutes Yields: 4 servings
1. In a large nonstick skillet coated with cooking spray, sauté the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings and cook 3-4 minutes longer. Add beans, then cook and stir until heated through. NUTRITIONAL INFORMATION Amount Per Serving ( /
2 3 cup): 136 calories, 4 g fat, 0 cholesterol, 285 mg sodium, 20 g carbohydrate, 6 g fibre, 5 g protein.
“My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it as leftovers, too.”