White bean and Salsa Salad
Here is an ideal appetizer to satiate your hunger as you wait for the dinner to set on the table. Healthy vegetarian treat which is light in calories and high in proteins, the white bean dip is seasoned with salsa that gives it a Mexican kick. This addition in a first course is said to be an easy and simple recipe with the ingredients normally found in your home. The normal cooking time is 6 hours but you may cook longer on high heat if you like it mushy and soft.
Cooking time: 6 hours
- 1/4 cup olive oil
- 6 garlic cloves, sliced
- 3 cups white beans washed and drained
- 1 cup fat-free cottage cheese diced
- 1 tsp dried thyme leaves
- 1/4 tsp fresh black pepper
- 1/4 cup pitted kalamata olives, rinsed, drained and finely chopped
- 4 tablespoon lemon juice
- Salt to taste
- 1 large onion chopped
- 2 tomatoes chopped
- 6 green chilies chopped
- 2 cucumbers diced
- 6 tablespoons coriander leaves
- Vegetable stock 4 cups
- Grease the slow cooker smoothly.
- Add in all the seasonings, vegetable stock and white beans and mix them well.
- Cover the lid and let it cook on low-heat for 4 hours.
- Add in tomatoes, onion and green chilies.
- Cook for another hour. Toss in cucumbers and coriander in the end.
- Garnish with sour cream. Serve with tortilla chips or crostini.
Categories: Appetizer, Black Pepper, Coriander Leaves, Cottage Cheese, Cucmber, Garlic, Green Chillies, Kalamata Olives, Lemon, Mexican, Olive Oil, Onion, Salt, Thyme, Tomatoes, Vegetable Stock, Warm, White Beans, With Garnishing