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Ingredients
- 3 1/2 c. cooked small white beans
- 1/4 c. red wine vinegar
- 3 Tbsp. roasted red peppers minced
- 2 Tbsp. capers liquid removed
- 1 x clove garlic crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 c. pimiento stuffed olives liquid removed
- 2 Tbsp. extra virgin extra virgin olive oil
- 3 Tbsp. fresh basil
Directions
- In a medium bowl, combine 3 1/2 c. cooked small white beans with 1/4 c. red wine vinegar. Stir in 3 Tbsp. minced roasted red peppers, 2 Tbsp. liquid removed capers, 1 garlic clove, crushed through a press, and 1/4 tsp. each salt and freshly grnd pepper. In a mini food processor, combine 1/2 c. well-liquid removed pimiento-stuffed olives, 2 Tbsp. extra-virgin extra virgin olive oil, and 3 Tbsp. packed fresh basil. Process till the basil is finely minced. Pour over the bean salad and toss gently to coat. Serve at room temperature or possibly slightly chilled.
- Makes 6 to 8 appetizer or possibly 4 salad servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 769 | |
| Calories from Fat 158 | 21% |
| Total Fat 17.83g | 22% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 738mg | 31% |
| Potassium 3248mg | 93% |
| Total Carbs 107.91g | 29% |
| Dietary Fiber 27.2g | 91% |
| Sugars 4.08g | 3% |
| Protein 48.29g | 77% |
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