Recipe
Tuscan Broad Bean Salad
This salad is great in a lunch box or for a buffet.
Ingredients
- 2 tsp (10 mL) lemon juice
- 1 small clove garlic, minced
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/3 cup (75 mL) finely diced aged pecorino or Asiago cheese
- 1 tsp (5 mL) shredded lemon peel
- 3 tbsp (45 mL) thinly sliced sun-dried tomatoes
- 1 can (19 oz/540 mL) canned broad beans
Preparation
Whisk lemon juice with garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Toss in cheese, lemon peel and tomatoes. Stir beans into cheese mixture.
Makes 6 servings.
- Preparation
- 30 Minutes
- Serving(s)
- 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 142 |
| Fat (total) | 7 g |
| Carbohydrate | 13 g |
| Protein | 7 g |
| Fibre | 3 g |
| Sodium | 316 mg |
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