White bean~ black olive & basil salad

Ingredients

Quantity		Ingredient
2	cans	Beans, cannellini (19-oz ea) drained and rinsed
⅓	cup	Shallots; finely chopped
¼	cup	Basil, fresh; chopped
2	tablespoons	Olives, black; pitted, chopped, pref. imported
3	tablespoons	Vinegar, red wine
2	tablespoons	Olive oil, extra virgin
2	tablespoons	Vegetables stock
		Salt and pepper to taste
2	smalls	Radicchio heads; cut into thin ribbons
2	larges	Tomatoes, vine-ripened; cored and cut into wedges

Directions

In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated.

Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges.

Serves 4.

Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0 mg chol.

Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE

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