"My husband and I often like to eat salads for lunch, particularly hearty bean salads," says Pat Harmon. "I created this recipe to incorporate two types of beans." For a change of pace, she occasionally adds tuna to this dish.
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can black beans, drained, rinsed
1 (15- or 19-oz.) can cannellini beans, drained, rinsed
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1/2 cup thinly sliced sweet onion
1/4 cup chopped fresh Italian parsley
5 hard-cooked eggs, coarsely chopped, divided*
8 Boston lettuce leaves
1/4 teaspoon paprika
1. Whisk oil, vinegar, mustard, garlic, salt and pepper in small bowl until blended. Combine beans, bell peppers, onion and parsley in large bowl. Pour dressing over bean mixture; toss to coat. Gently stir in half of the chopped eggs.
2. Arrange lettuce on individual plates or serving platter; pile bean mixture in center. Top with remaining eggs; sprinkle with paprika.
8 (3/4-cup) servings
PER SERVING: 240 calories, 12.5 g total fat (2.5 g saturated fat), 11 g protein, 21 g carbohydrate, 135 mg cholesterol, 230 mg sodium, 6.5 g fiber