White bean~ black olive & basil salad

Yield: 4 Servings

Ingredients:

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

Instructions:

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