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Source: 99% Fat-Free, Healthy Cooking

White Bean Garlic Salad
Try this salad with grilled chicken.
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Serves: 4
Prep Time: 10 minutes
Cook Time: . minutes
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7 ounces escarole
1 scallion
3 ounces sweet roasted peppers
1 can (15 ounces) navy beans
1 tablespoon garlic, minced, roasted
1/2 tablespoon fresh oregano, chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed

Trim and roughly tear the escarole (about 2 cups). Trim and chop the scallion (about 1 tablespoon plus 1 teaspoon). Rinse, drain, and dice the roasted peppers (about 1/3 cup). Rinse and drain the beans.

Combine the beans, roasted peppers, scallion, garlic, and oregano in a bowl.

In a small bowl, whisk together the mustard and lemon juice. Pour the dressing over the bean mixture and toss to coat.

Put 1/2 cup escarole on each of 4 salad plates. Top with about 1/2 cup of the bean mixture.

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