Cranberry Beans With Garlic and Rosemary
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups cooked cranberry beans
- 1tablespoon fresh lemon juice
- 1tablespoon extra-virgin olive oil
- 2small cloves garlic, peeled and minced
- 1tablespoon minced fresh rosemary
- ¾teaspoon kosher salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
196 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 13 grams dietary fiber; 0 grams sugars; 11 grams protein; 648 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cranberry beans in a bowl and toss in the remaining ingredients. Serve as a salad or as a condiment for grilled meats or toss with cooked pasta.
Private Notes
Comments
I interpreted this as a warm and not cold dish and it worked well with farfalle whole wheat pasta. My half of a lemon yielded more than a tablespoon and it changed the flavor for the better. However, it’s not pretty enough to serve for guests but is good enough for a quick meal.
I interpreted this as a warm and not cold dish and it worked well with farfalle whole wheat pasta. My half of a lemon yielded more than a tablespoon and it changed the flavor for the better. However, it’s not pretty enough to serve for guests but is good enough for a quick meal.
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