White Bean Salad with Tomato Basil Vinaigrette

Egyptian Food and Recipes









* 3 cups fresh broccoli florets

* 1 can (15 oz) white beans (about 2 cups cooked beans)

* 1/4 cup fresh basil leaves

* 1 cup chopped tomatoes or 1 cup grape tomatoes




* 1/2 teaspoon olive oil

* 2 tablespoons red wine vinegar

* 1/4 cup fresh basil leaves

* 2 tablespoons fresh tomato juice or V8 juice

* 1/4 teaspoon fresh ground black pepper




* Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.

* Place the beans in a colander and drain under cold water to remove excess starch.

* Tear the basil into small pieces.

* In a serving dish combine the broccoli, beans, basil and tomatoes.

* In a blender or food processor, combine the dressing ingredients and puree until smooth. Pour over the salad and toss well.


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