Name: Russian Bean Salad
Yield: 4 servings
Ingredients: 2 small tomatoes, each cut into 4 wedges; Cooking spray; 1/2 teaspoon salt, divided; 1/8 teaspoon pepper; 3 tablespoons red wine vinegar; 2 tablespoons low-salt chicken broth; 2 teaspoons olive oil; 1/4 teaspoon Dijon mustard; Dash of sugar; 1 garlic clove; 1 teaspoon minced fresh cilantro; 1 cup diced red onion; 1 cup diced yellow bell pepper; 1/4 cup minced fresh cilantro; 1 (19-ounce) can kidney beans, drained; 1 (19-ounce) can cannellini beans or other white beans, drained

Servings: 4 persons

2 small tomatoes, each cut into 4 wedges
Cooking spray
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons low-salt chicken broth
2 teaspoons olive oil
1/4 teaspoon Dijon mustard
Dash of sugar
1 garlic clove
1 teaspoon minced fresh cilantro
1 cup diced red onion
1 cup diced yellow bell pepper
1/4 cup minced fresh cilantro
1 (19-ounce) can kidney beans, drained
1 (19-ounce) can cannellini beans or other white beans, drained

1
Preheat oven to 350u00b0.
2
Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350u00b0 for 1 hour.
3
Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.
4
Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Russian Bean Salad

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