Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.
Step 2
Heat the oil in a large sauté pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes more.
Step 3
Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 177
Step 6
Fat: 4g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 28g
Step 9
Sodium: 255mg
Step 10
Protein: 9g
Step 11
Fiber: 11g
