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Ingredients Jump to Instructions ↓

  1. 15 oz Can canelini beans, drained

  2. Grated zest of 1 lemon

  3. Juice of 1 lemon

  4. 1 bn Fresh parsley, chopped

  5. 3 ea Garlic cloves, minced

  6. 2 ts Fresh rosemary, minced

  7. 2 ea Fresh sage leaves, chopped

  8. 2 tb Nicoise olives, pitted and -- chopped

  9. Salt and pepper to taste

  10. 6 ea Leaves butter lettuce

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a bowl except lettuce. Toss well and chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf.

  2. PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.;

  3. 3mg Fiber.

  4. ‘Vegetarian Times’ July, 1993 —–

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