Saturday, May 8, 2010

Mediterranean salad with Cannellini Beans

2 T olive oil
2 cloves garlic, minced
¼ cup vegetable broth
1 bunch broccoli
1 cup vegenaise
1 T fresh lemon juice
¼ t dried basil
¼ t dried oregano
½ t salt
½ t pepper
2 cups canned cannelloni beans (I pressure cooked mine)
½ cup chopped red onion
Halved cherry tomatoes for garnish
Pitted black olives for garnish

Heat the oil in a large skillet over low heat. Add the garlic and cook over low heat for about 30 seconds; add the wine and cook about 1 minute. Set aside to cool. Separate the broccoli tops into small florets, peel the stems and cut them into ¼-inch slices. In a medium saucepan of boiling salted water, blanch the broccoli, uncovered, until bright green, about 30 seconds. Drain and rinse under cold running water until cool; drain well.
In a small bowl, combine the vegenaise, lemon juice, basil, and oregano; blend well. Whisk in the garlic and the broth. Season with the salt and pepper,
In a large bowl, combine the beans, broccoli, and onion. Add the dressing and toss well. Cover and refrigerate several hours, or overnight. Garnish with cherry tomatoes and black olives before serving.

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