Late Summer Salad With Sweet Corn, Romano Beans, And Macadamia

Name: Late Summer Salad With Sweet Corn, Romano Beans, And Macadamia
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps extra virgin olive oil; 237 milliliters Blue Lake green beans, blanched and chopped; 4 servings shaved parmesan reggiano for garnishing; 4 servings Macadamia nut paste; 237 milliliters Romano beans, blanched and chopped; 4 servings salt & pepper; 1 Tbsp white wine vinegar

Late Summer Salad With Sweet Corn, Romano Beans, And Macadamia might be just the main course you are searching for. This recipe serves 4. One serving contains 306 calories, 16g of protein, and 22g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of lake beans, extra virgin olive oil, parmesan reggiano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pine nut you could follow this main course with the Pine Nut Cookies as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 10 minutes. It is a good option if you're following a gluten free diet.