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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, âThis is often a quick lunch and it also meets my gluten free diet needs.â Ingredients:
1 small onion, thinly sliced |
1 small green pepper, chopped |
1 garlic clove, minced |
3 teaspoons olive oil |
1 large tomato, coarsely chopped |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through. Yield: 4 servings.
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