White Beans With Beets
"Pretty contrast in color and flavors; make sure to use mild onions. Add some of the lemon's zest, if you like. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 1 vegetable, 3/4 fat."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup cooked cannellini (if using canned, rinse and drain) or 1 cup great northern bean (if using canned, rinse and drain)
- 1⁄3 cup finely chopped fennel
- 3 tablespoons finely chopped sweet mild onions (such as Vidalia or Walla Walla)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped of fresh mint
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons red wine vinegar
- 1 1⁄2 teaspoons fresh lemon juice
- 1⁄8 teaspoon ground black pepper
- salt
- 4 small whole cooked beets, quartered (fresh or canned, drained)
directions
- In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.
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RECIPE SUBMITTED BY
zeldaz51
United States
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