This recipe is a great meatless, reduced-calorie dinner, served with a crispy baguette or a simple green salad

Manchego cheese adds a rich, piquant flavor to cannellini beans.

3 tablespoons extra-virgin olive oil
2 tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 tablespoon red wine vinegar
1/4† cup chopped sun-dried tomatoes
1/4† teaspoon coarse salt
Freshly ground black pepper

2 (16-ounce) cans cannellini or great northern beans, rinsed and drained
1/3 cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped
1 ounce grated Manchego or Romano cheese

1. To prepare vinaigrette, whisk together all ingredients in small bowl.

2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least 1 hour. Add onion, garlic, basil and cheese, just before serving.

Serves 4

óRecipe by chef Jon Ashton

Nutritional facts per serving: 380 calories, 19g fat, 5mg cholesterol, 16g protein, 36g carbohydrates, 10g fiber, 830mg sodium

This recipe originally appeared as White Beans with Sundried Tomato Vinaigrette on

Brought to you by: American Profile