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Use any combination of fresh herbs (dried will do!) you like: basil, parsley, and mint are nice, rosemary would work well, as well as thyme or oregano.

This is super-fast, super-easy: 5 minutes or less to prepare!

White Bean Salad

Serving Size : 8
Categories : salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces cannellini beans -- canned: rinsed, drained (use any canned bean you like)
1/2 cup celery -- thinly sliced
1/2 green pepper -- diced
1/2 roasted red pepper -- peeled, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil -- (or other flavored oil)
salt
pepper -- freshly ground
1/2 cup basil leaves -- hand torn

Place beans, celery, green pepper, red pepper, vinegar and oil in a medium bowl. Toss until well combined

Adjust seasonings with salt and pepper.

Add basil and serve immediately.

Per Serving: 244 Calories; 2g Fat      11g Dietary Fiber      4 points
 

Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

 

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2003 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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Linda Pulliam