Ingredients
6 tablespoons extra virgin olive oil
3 tablespoons thinly sliced garlic
3 tablespoons red wine vinegar
1 pinch sugar
1 cup BUSH'S® Kidney Beans, drained and rinsed
3 cups blanched broccoli florets
2 zucchini, sliced 1/4-inch thick
4 (1 ounce) slices cooked beef tenderloin
8 (1/2 ounce) slices fresh mozzarella cheese
1 large tomato, thickly sliced
1 bunch chives, cut into 1/4-inch long pieces
Salt and ground black pepper, to taste
Directions
- For Vinaigrette: Heat olive oil over low heat in a small saute pan. Add garlic, cook over low heat until translucent approximately 5-8 minutes (garlic should have no color).
- Remove to a small bowl, stir in red wine vinegar and sugar. Pour 2 tablespoons over the beans and toss. Adjust seasoning with salt and pepper.
- For Salad: Toss blanched broccoli florets with 1 tablespoon of vinaigrette, season with salt and pepper. Set aside.
- Slice zucchini, beef, mozzarella and tomato. Combine broccoli and beans into a large bowl.
- To serve, divide zucchini slices evenly among 4 plates. Sprinkle bean and broccoli mixture evenly over the zucchini. Place 2 slices of mozzarella over the broccoli and bean mixture. Finish by layering the beef tenderloin on the mozzarella and top with 1 slice of tomato.
- Season with salt and pepper, sprinkle with chives and drizzle the vinaigrette on each plate.
- If desired, cover tightly and let sit in refrigerator for 1 hour.
Note
Created for BUSH'S(R) Beans by Connie Guttersen, R.D. PhD, nutrition instructor at the Culinary Institute of America and author of The Sonoma Diet.
Pair this Recipe
NUTRITION
INFORMATION
Servings
Per Recipe: 4
Amount Per
Serving
Calories: 455
Total Fat: 31.2g
Cholesterol: 43mg
Sodium: 374mg
Total Carbs: 23.5g
Dietary Fiber: 7.3g
Protein: 21.9g
Powered by: ESHA
Nutrient Database
