Recipe for White Bean-Vegetable Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3/4 cup	Diced carrot
3 tbl	Red wine vinegar
2 tbl	Olive oil
1/4 tsp	Salt
1/4 tsp	Dried basil
1/8 tsp	Dried thyme
1/8 tsp	Crushed red pepper
1/8 tsp	Rubbed sage
1/8 tsp	Black pepper
2 x	Cloves garlic, minced
1 cup	Diced yellow bell pepper
1/2 cup	Thinly sliced green onions
10 x	Cherry tomatoes, quartered
32 oz	Cannellini beans or other white beans, rinsed and drained

Instructions:

Instructions: Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well.

Yield: 4 servings (serving
size: 1-1/2 cups bean mixture and 1 cup endive).

Serving Ideas : Spoon onto individual endive-lined salad plates.

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