Manchego cheese adds a rich, piquant flavor to cannellini beans.
3 tablespoons extra-virgin olive oil
2 tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 tablespoon red wine vinegar
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon coarse salt
Freshly ground black pepper
2 (16-ounce) cans cannellini or great northern beans, rinsed and drained
1/3 cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped
1 ounce grated Manchego or Romano cheese
1. To prepare vinaigrette, whisk together all ingredients in small bowl.
2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least 1 hour. Add onion, garlic, basil and cheese, just before serving.
—Recipe by chef Jon Ashton
Nutritional facts per serving: 380 calories, 19g fat, 5mg cholesterol, 16g protein, 36g carbohydrates, 10g fiber, 830mg sodium