Italian Bean Salad with Escarole

Name: Italian Bean Salad with Escarole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons black pepper; 1 kilograms cannellini beans or other white beans, rinsed and drained; 3 liters torn escarole; 355 milliliters thinly sliced fennel bulb (about 1 bulb); 1 teaspoon fennel seeds; 237 milliliters thinly sliced fresh basil; 1 teaspoon honey; 3 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 2 Tbsps extra-virgin olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 177 milliliters thinly sliced red onion; 473 milliliters diced tomato

Need a gluten free side dish? Italian Bean Salad with Escarole could be a tremendous recipe to try. This recipe makes 6 servings with 236 calories, 14g of protein, and 6g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of honey, lemon rind, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.