White Bean Salad With Caviar
Published December 24, 1996
- Total Time
- 20 minutes
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Ingredients
⅓ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
1 teaspoon cumin or caraway seeds
3 cups cooked or canned white beans, rinsed and drained
½ cup chopped sweet onion
½ cup finely chopped celery
½ cup (loosely packed) chopped Italian parsley
1 ½ cups sour cream
6 ounces red salmon caviar
Nutritional analysis per serving (6 servings)
33 grams carbs; 201 milligrams cholesterol; 454 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 29 grams fat; 7 grams fiber; 900 milligrams sodium; 18 grams protein; 3 grams sugar
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
In a small mixing bowl combine the olive oil, vinegar, pepper, salt and cumin or caraway seeds. Set aside.
- Step 2
In a medium bowl combine the beans, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
- Step 3
Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.
Private Notes