Title: White Bean, Black Olive and Basil Salad
Categories: Vegetarian Salad Bean
Yield: 4 Servings

2	cn	Beans; cannellini (19-oz ea drained and rinsed
1/3	c	Shallots; finely chopped
1/4	c	Basil, fresh; chopped
2	tb	Olives, black; pitted chopped; pref. imported
3	tb	Vinegar; red wine
2	tb	Olive oil; extra virgin
2	tb	Vegetables stock
		Salt and pepper to taste
2	sm	Radicchio heads; cut into thin ribbons
2	lg	Tomatoes, vine-ripened cored and cut into wedges

In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges.

Serves 4.

Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; - 239 mg sodium; 0 mg chol.

Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE

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