Wednesday, February 4, 2009

Tuscan Salad

I love cannellini beans. They are mild, creamy and packed with protein. They are easy to find, but most of the time they are labeled "White Kidney Beans" and say "Cannellini" in very teeny print underneath. I often eat this salad as a meal and several times a week.

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives - I use Kalamata olives
1/2 red onion, cut into slivers - cut them thin!
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Giada DeLaurentiis

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