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Name: Haricot Bean Salad
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; (6oz); Salt; 5 tb olive oil; 2 tb Freshly chopped parsley; ; soaked overnight; FOR THE DRESSING; ; quartered; ; lengthways; Black olives; GENERAL; TO GARNISH; Hard-boiled eggs; peeled and; 1/2 Lemon; 175 g Haricot or cannellini beans;

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INGREDIENTS

; (6oz)
Salt
5 tb olive oil
2 tb Freshly chopped parsley
; soaked overnight
FOR THE DRESSING
; quartered
; lengthways
Black olives
GENERAL
TO GARNISH
Hard-boiled eggs; peeled and
1/2 Lemon
175 g Haricot or cannellini beans;

Servings

INSTRUCTIONS

Strain and rinse the beans then cover with plenty of fresh water in a pan. Bring to the boil, skim and add some salt. (This will make them firm, which is desirable for this dish.) Boil them for 10 minutes, cover and cook until soft, which will take 40-50 minutes according to their age and quality. If they are not to be eaten immediately, very slightly undercook them then leave in their liquid. They will go on cooking anyway. Drain them just before they are to be served and place in a bowl with 2-3 tablespoons of their cooking liquid. Blend the dressing ingredients lightly, add to the beans and toss gently. Spread on to a flat platter and garnish with olives and eggs.

NOTES

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 4 servings

Calories: 40
Calories from Fat: 38 (95%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 3.4mg		0 %
Potassium 19.1mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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