1 (10-ounce) can white beans (cannellini), drained and rinsed
OR
1 (10-ounce) can chickpeas, drained and rinsed
1/2 cup diced fennel
OR
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup finely chopped red onion
4 thin slices Prosciutto di Parma (about 2 ounces), cut in thin strips
1/3 cup prepared Italian dressing
Servings: 4
In a large bowl, combine beans with fennel, bell pepper, red onion and Prosciutto di Parma. Toss gently with Italian dressing to coat thoroughly. Let stand for about 15 minutes to blend flavors. Serve on Boston lettuce leaves, if desired.
Yield: 2 cups
OR
1 (10-ounce) can chickpeas, drained and rinsed
1/2 cup diced fennel
OR
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup finely chopped red onion
4 thin slices Prosciutto di Parma (about 2 ounces), cut in thin strips
1/3 cup prepared Italian dressing
Servings: 4
In a large bowl, combine beans with fennel, bell pepper, red onion and Prosciutto di Parma. Toss gently with Italian dressing to coat thoroughly. Let stand for about 15 minutes to blend flavors. Serve on Boston lettuce leaves, if desired.
Yield: 2 cups
Last edited by a moderator: