11/2 cups drained canned gigondes, butter beans, or giant lima beans (14-ounce can)
1 tablespoon olive oil
juice of 1/2 lemon
1 tablespoon minced fresh parsley or basil
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1/2 cup Creamy Garlic Dressing (see page 95) (optional)
Gently rinse the beans and drain again. Place the drained beans in a serving bowl. Sprinkle with the olive oil, lemon juice, and parsley or basil. Mix gently with a wooden spoon. Store refrigerated up to 3 days. Serve at room temperature.
PER 4-OZ SERVING: 173 CALORIES, 9.8 G PROTEIN, 3.9 G FAT, 26 G CARBOHYDRATE, 6 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
5 minutes
SERVINGS
4 as an appetizer
MENU
Gigondes are perfect as part of a meal composed of a few other small dishes, such as Pesto Palmiers (see page 57) or Peperonata (see page 83) with a few olives, either on the side or added to the peperonata.
Prepared in a matter of minutes, this uncomplicated first course is full of flavor. The big buttery beans are good simply marinated in olive oil, lemon, and parsley or really jazzed up with a drizzling of Creamy Garlic Dressing. You could also serve the dressing in a separate bowl for dipping.