White Bean-Vegetable Salad

Recipe Ingredients

3/4 cup	82g / 2.9oz	Carrot - diced
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried basil
1/8 teaspoon	0.6ml	Dried thyme
1/8 teaspoon	0.6ml	Crushed red pepper
1/8 teaspoon	0.6ml	Rubbed sage
1/8 teaspoon	0.6ml	Black pepper
2		Garlic - minced
1 cup	146g / 5.1oz	Yellow bell pepper - diced
1/2 cup	31g / 1.1oz	Green onions - thinly sliced
10		Cherry tomatoes - quartered
32 oz	909g	Cannellini beans or other white beans - rinsed and drained
4 cups	948ml	Curly endive - torn

Recipe Instructions

Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk.

Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well

Source:
Cooking Light, April 1995, page 114

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