Thursday, May 17, 2007

Warm White Bean & Broccoli Salad

Warm White Bean & Broccoli Salad with Broiled Tomato Halves.
Adapted from Better Food for Pregnancy-South Beach Diet Friendly
Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves 4

1 can (19oz/540ml) white beans (or chickpeas) including liquid.
¼ cup extra virgin olive oil
¼ cup white wine vinegar
2 tbsp pesto
½ cup broccoli florets
¼ cup Kalamata olives, pitted & chopped (optional)
2 medium vine-ripened tomatoes, cut in half
Drizzle of extra virgin olive oil
Sprinkle of Parmesan cheese
Freshly ground black pepper

1. In a saucepan over medium heat, bring the beans and liquid to a boil. Simmer for 2 minutes. Drain and rinse with warm water and set aside.

2. In the same saucepan, add the rest of the ingredients, sauté for a couple of minutes until the broccoli is al dente and bright green in color. Add the beans back. Toss.

3. In the meantime, place the tomatoes, cut side up on a lipped (and lined) cookie sheet. Drizzle with olive oil and sprinkle with cheese and pepper. Broil for 3-4 minutes. The tomatoes will soften and the cheese will turn a lovely golden shade.

4. Serve salad with broiled tomatoes on the side. Delicious

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