salads & side dishes

Creamy Cilantro-Lime Vinaigrette

Cannellini beans, the creamiest of all the white beans, provide a high-protein low-fat base for this velvety vinaigrette. The dressing is delicious tossed with hearty greens, it also makes an inspired pizza, and a flavorful base for a bean salad.

Prep Time: 10 minutes
Cook Time: none

Ingredients:

1 can (15 oz)	Cannellini beans, drained and rinsed
1 clove	Garlic, halved
1/4 cup	Canned Green Chilies, diced
1/4 cup	Lime juice
1 tablespoon	Olive Oil
1 teaspoon	Kosher salt
1 teaspoon	Hot pepper sauce
1/4 cup	Hot water
1/4 cup	Chopped cilantro

Instructions:

To make the dressing purée all of the ingredients in a blender or food processor until smooth. Toss with romaine and radicchio, tomatoes, carrot, scallions, hominy, and olives in a large salad bowl.

Other Uses:

White Bean White Pizza: Heat oven to 425°F. Spread 1/2 cup Creamy Cilantro Lime Vinaigrette on a pre-baked thin crust pizza crust (such as Boboli). Top with 1 cup shredded mozzarella, 1 sliced large ripe tomato, 1/4 cup canned sliced ripe olives, 1 canned sliced jalapeno pepper, and put directly on the middle rack of the oven (slip a sheet of foil or a sheet pan on the rack under the pizza to catch drips). Bake until cheese is melted and the crust crisps on the edges; serves 5.

Shrimp and White Bean Nachos: Make a layer of 24 corn chips on a microwave-safe dish. Top with 4 shrimp, cut into bite-size pieces, and 1 cup shredded cheddar cheese, and cook in a microwave at full power for 45 seconds until the cheese melts. Drizzle with 1/4 cup Creamy Cilantro Lime Vinaigrette; serves 2.

White and Black Bean Soup: Combine 1 1/2 cups Creamy Cilantro Lime Vinaigrette, 1 cup chicken broth, 1/2 cup canned diced tomatoes, and 1 drained and rinsed can (15 ounces) black beans in a large saucepan and simmer for 5 minutes, stirring often; serves 4.

Recipe courtesy of mealtime.org

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