WITH WHITE BEANS & MOZZARELLA
This medley of Mediterranean flavors is a great make-ahead dish for company—all you have to do is sauté the spinach just before serving.
YIELD: SERVES 4
1 15-oz. can white beans, rinsed and drained
1 large red or yellow bell pepper, diced (1 cup)
4 oz. fresh mozzarella, drained and torn or diced
2 Tbs. white wine vinegar, divided
6 oil-packed sun dried tomatoes, drained, finely chopped, and oil reserved
¼ cup chopped black olives
1 medium shallot, finely chopped (2 Tbs.)
2 Tbs. chopped fresh parsley
1 clove garlic, minced (1 tsp.)
1 Tbs. garlic oil or olive oil
½ cup diced red or yellow bell pepper
2 Tbs. minced shallot (1 medium)
3 cloves garlic, minced (1 Tbs.)
1 lb. baby spinach
- To make Beans: Toss together white beans, bell pepper, mozzarella, 1 Tbs. vinegar, and 1 Tbs. sun-dried tomato oil in medium bowl.
- Stir together sun-dried tomatoes, olives, shallot, parsley, garlic, and remaining 1 Tbs. vinegar in small bowl. Stir into bean mixture. Set aside.
- To make Garlicky Spinach: Heat oil in large skillet over medium heat. Add bell pepper and shallot, and sauté 3 to 5 minutes, or until vegetables begin to brown. Add garlic, and stir 30 seconds, or until fragrant. Add spinach in batches, and sauté 5 to 6 minutes, tossing with tongs, or until wilted and bright green. Season with salt and pepper, if desired. Serve Beans topped with Garlicky Spinach.
30 MINUTES OR LESS
Protein: 15 g
Total Fat: 17 g
Saturated Fat: 5 g
Carbohydrates: 37 g
Cholesterol: 23 mg
Sodium: 498 mg
Fiber: 12 g
Sugar: 3 g