Try this delicious Italian salad as an accompaniment to any grilled or broiled fish. It is best prepared a few hours before serving and kept at room temperature; refrigeration diminishes its flavor.
- 3 cups cannellini or Great Northern beans, soaked overnight in 12 cups of water
- 1/4 cup olive oil
- 5 medium ripe tomatoes
- 3 tablespoons minced garlic
- 2/3 cup chopped red onion
- 1/3 cup chopped fresh basil leaves
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh sage or rosemary
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoon chopped fresh oregano
- 2 teaspoons salt
- 1/4 teaspoon pepper
- Freshly grated parmesan cheese
- Sage or basil leaves
1. Preheat oven to 350°F. Drain the beans.
2. In a large cast-iron or other ovenproof skillet, combine the beans with 1 tablespoon of the oil. Cover with cold water by at least 1/2 inch, and bake, covered, for 1 1/4 hours, or until tender.
3. Meanwhile, slice the tomatoes in half crosswise and squeeze out the seeds; chop the flesh coarsely. Measure out the other ingredients.
4. Drain the cooked beans and empty into a large bowl. Immediately toss with the garlic and the remaining oil. Add the remaining ingredients and toss until well blended. Adjust the salt and pepper, cover, and set aside at room temperature until ready to serve. Garnish with freshly grated parmesan and a few leaves of sage or basil.
Per serving: calories, 196; fat, 8 g; cholesterol, 1 mg; sodium, 626 mg
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