3 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh basil or 2 tsp. crushed dried basil
1 1/2 Tbsp. extra-virgin olive oil
1 clove garlic, crushed
salt and pepper to taste
1 can cannellini beans (small white beans)
1/2 cup black olives
1 can artichoke hearts
4 medium tomatoes or 2 cups grape tomatoes
2 cucumbers, peeled
1/2 red onion
4 leaves red leaf or green leaf lettuce
1. Prepare the marinade: In a jar with lid, combine marinade ingredients. Cover jar and shake well. Set marinade aside.
2. Prepare the salad: Drain and rinse beans and olives. Drain and quarter artichoke hearts. Chop tomatoes (if using medium; leave grape tomatoes whole), cucumbers and onion. Combine all salad ingredients in large bowl.
3. Pour marinade over salad; toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
4. To serve, place 1 lettuce leaf on each of 4 salad plates. Spoon salad atop lettuce.
Source: The New American Heart Association Cookbook ©1998