Beans with Fresh Mozzarella and Pine Nuts - 9g Carbs, 4g Fiber
From: The South Beach Diet Taste of Summer Cookbook
Lovers of the Italian mozzarella, tomato, and basil salad known as Caprese will enjoy this colorful twist, made with two kinds of beans. In place of the string beans, you can try broad, flat Italian green beans, which are also called Romano beans. Toasted pine nuts add protein and delicious flavor.
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Servings: 4
2 Tbsp pine nuts
8 oz green beans, trimmed
8 oz yellow wax beans, trimmed
1 Tbsp olive oil, extra-virgin
1/4 tsp salt
1 pinch black ground pepper
4 oz mozzarella cheese, part-skim
1/4 cup fresh basil, sliced
1. Heat the oven to 275 degrees F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5 to 7 minutes. Set aside.
2. While pine nuts are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes.
3. Drain in a colander and run under very cold water for 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt, and pepper.
4. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half-circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve.
Servings: 4
Nutrition per Serving:
180 Calories, 13g Total Fat, 5g Saturated Fat, 190mg Sodium, 9g Carbs,
4g Dietary Fiber, 8g Protein
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