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Picnic Cannellini Salad

Using Great Northern, Navy or any white bean works equally well in this warm or cold salad, laced with a terrific Citrus Vinaigrette. I chose these beans for my friends watching their glycemic index because they are THE lowest of all dried beans with a score of about 30. Plus it doesn't hurt that they hold their shape very well when cooked, with a slight nutty flavor.

Ingredients

For 4 Serving(s)

Recipe

  • Citrus Vinaigrette:
  • 2 tablespoons lemon juice
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon pure olive oil
  • 2 teaspoons red wine vinegar
  • Salt and black pepper to taste
  • Salad:
  • 2 teaspoons butter or margarine
  • 1/4 cup minced purple onion
  • 1 plum tomato, diced
  • 1 (8-ounce)bag fresh spinach leaves
  • 2 (15-ounce)cans cooked cannellini beans, drained
  • Shredded cheese for garnish

Picnic Cannellini Salad Directions

  1. Make Vinaigrette by adding all dressing ingredients to a blender or food processor and puree until emulsified and blended well; set aside.
  2. In a large saucepan, heat butter over medium high until melted. Add onion, cooking and stirring until softened. Add tomato and spinach. Toss to combine, cover, reduce heat to low and cook 5-8 minutes, or until spinach is completely wilted. Add beans, blend well and drain any excess juice. Transfer to a large bowl and pour vinaigrette over the top. Blend well and serve warm with cheese sprinkled over the top or let cool completely before serving.
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