Thursday, April 4, 2013

Mediterranean Cannelli Bean Salad Over Roasted Red Potatoes


We've got detox going on over at this house.

After 2 weeks of, umm... robust eating, the hubby and I are eating healthfully this week. Well, healthfully until we go out to dinner tonight. And I make cookies this afternoon for my brother's birthday :)

This salad fits the bill! It's an excellent and delicious source of fiber, iron, potassium, Vitamin A, and Vitamin C. It's also low in saturated fat. Why not have this fresh, healthy salad for dinner? I served this over roasted red potatoes, but it could be served over pasta or rice. Or as a side dish with chicken or fish.

An added bonus? As healthy as this salad is, the picky hubby still loved it :)

Ingredients:

1 bunch asparagus, trimmed and cut in half
6 oz grape tomatoes
2 tsp olive oil, divided
1 tsp garlic powder
kosher salt and fresh-cracked pepper
1 (15)oz can of cannellini beans, drained and rinsed
3 garlic cloves minced
3 cups romaine lettuce, chopped
1/4 cup of parsley, minced
1 tbsp lemon juice

Directions:

1. Preheat oven to 425º. Coat a cookie sheet lightly with cooking spray.
2. In a large bowl, combine asparagus, grape tomatoes, 1 tsp olive oil, and garlic powder. Toss well to combine. Arrange in a single layer on prepared cookie sheet. Season lightly with kosher salt and pepper. Roast in pre-heated oven 8-10 minutes, or until asparagus is tender and tomatoes have just barely burst. Remove from oven and let cool slightly.
3. In a skillet, heat remaining 1 tsp olive oil over medium-high heat. When heated, add garlic. Cook until garlic is toasted, about 1 minute. Add beans to the pan, saute 1-2 minutes or until beans are heated. Remove from heat.
4. In a large bowl, add romaine and parsley. Add slightly cooled asparagus and tomatoes. Add beans and olive oil. Drizzle lemon juice over salad. Toss to combine. Serve immediately.

I never really found a recipe to adapt this from, but my inspiration came from this picture on Pinterest :)

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