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Add a photoRaciónes: 4
Ingredientes
- 2 x ripe medium tomatoes
- 2 Tbsp. white wine vinegar
- 1 Tbsp. extra-virgin extra virgin olive oil
- 19 ounce canned white cannellini beans, rinsed and liquid removed
- 1 bn scallions, minced (1/2 c.) (white and light green parts)
- 1/2 c. slivered fresh basil leaves
- 1/4 c. sliced pitted black olives, (2 ounce.) such as kalamata
- 24 ounce log prepared polenta
- 2 tsp extra-virgin extra virgin olive oil Fresh basil sprigs for garnish
Direcciones
- 4 SERVINGS DAIRY-FREE
- Keep a package of prepared polenta on hand so you can combine this speedy hot weather entree at a moment's notice.
- Prepare a warm charcoal fire or possibly preheat gas grill on high.
- Salad: Halve each tomato crosswise and gently squeeze seeds into small bowl.
- Strain tomato juices into large bowl; throw away seeds. Dice tomatoes and set aside.
- Add in vinegar, 1 Tbsp. oil, salt and pepper to juices in bowl and mix to blend. Add in diced tomatoes, beans, scallions, basil and olives; toss well.
- Cut polenta into eight 1/2-inch-thick slices; save remainder for another use.
- Place slices on baking sheet. Brush both sides of slices with oil and season lightly with salt and pepper. Lightly oil grill rack and grill polenta till nicely browned, 3 to 5 min per side. Divide bean salad among plates. Top with grilled polenta, garnish with basil sprigs and serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 180 | 60% |
| Total Fat 20.1g | 25% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Potassium 527mg | 15% |
| Total Carbs 23.55g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 4.53g | 3% |
| Protein 8.02g | 13% |
