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Tomato and Cannellini Bean Salad

Because the onions rest in the marinade before tossing the salad, they take on some of the vinegar flavor, absolutely delicious.
Course Salad
Cuisine Italian
Keyword basil, Cannellini Beans, Red Wine Vinegar, Tomatoes

Ingredients

  • 5 (570 gr) large San Marzano Tomatoes 15 CHO
  • ½ cup (60 gr) red onion, thinly sliced 5 CHO
  • ¼ cup olive oil 0 CHO
  • 3 TBSP red wine vinegar 0 CHO
  • 1 tsp. Dijon mustard 0 CHO
  • ¾ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 1 14 oz (398 gr) can Cannellini Beans, drained and rinsed (217 gr) 19 CHO
  • ¼ cup (5 gr) basil, slivered 0 CHO
  • Parmesan Cheese shaved to garnish 0 CHO

TOTOAL CHO 39 CHO

  • TOTAL WEIGHT 941 GRAMS
  • 39 CHO DIVIDED BY 941 GRAMS = .041 CHO/GRAM
  • 1 CUP = 167 GRAMS (.041 CHO x 167 GRAMS) 6.84 CHO/CUP

Instructions

  1. 30 – 40 minutes before serving the salad, mix marinade ingredients (oil, vinegar, mustard, salt, pepper) and thinly sliced onions. Let rest.
  2. Just prior to serving, cut the tomatoes in half and quarter each half. Slice basil and shave Parmesan cheese.

  3. Mix tomatoes, drained Cannellini beans, and basil with marinating onions.

  4. Garnish with cheese and serve immediately.