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09-16-2006, 11:11 AM
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Walnut and cannellini bean salad
Serves 4
INGREDIENTS: 20 oz. canned cannellini beans, drained 8 oz. walnuts, halved 2 large cloves elephant garlic, crushed 4 tbsp. orange juice 4 sprigs fresh chives, finely chopped 1 tsp. salt 1 tsp. black pepper 14 oz. precooked tender Carolina rice, drained 4 oz. Chevre cheese, cubed 1 bunch parsley, chopped 1 tbsp. sunflower oil 8 green leaf lettuce leaves METHOD: Arrange lettuce leaves on a salad platter. Combine cannellini beans, walnuts, garlic, orange juice, chives, salt, black pepper, Carolina rice, Chevre cubes and sunflower oil. Mix well and spoon over lettuce. Sprinkle parsley over salad to garnish. Serve cold as a main course with a light green salad and garlic bread.     
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