 |
|
     |
    This quick, easy salad makes a refreshing accompaniment to burgers or steaks, and also packs well for picnics. Make sure to prepare it at least an hour or two in advance, so the flavors have time to blend. Yield: 4 servings Prep time: 10 - 12 minutes
Resting time: 1+ hours
Difficulty Level: Easy
   
 In a small bowl, whisk together garlic, oil, and vinegar. Season dressing to taste with salt and pepper and set aside. Drain and rinse kidney beans and blot with a paper towel to remove excess water. Cut the tomatoes in half. Combine beans, tomatoes, basil and cheese in a spacious bowl. Pour the dressing over and toss gently to coat. Cover and let stand for at least one hour at room temperature, or up to 24 hours in the refrigerator. Restore to room temperature before serving.  Calories 368; Protein 12g; Carbohydrates 22g; Total Fat 27g; Saturated Fat 5g; Cholesterol 14mg; Sodium 390mg; Calcium 13% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
