Four-Bean Tomato Salad on Escarole with Roasted Garlic Dressing
1 can white kidney beans
1 can red kidney beans
1 can black beans
1 cup cut green beans, cooked
1 cup cherry tomatoes, cut in half
1/2 head escarole, torn
2 tablespoons fresh parsley (optional)
Roasted Garlic Dressing
1 head garlic
1/3 cup olive
1/4 cup white wine vinegar
salt and pepper to taste
Preheat oven to 425 F. Trim tip off garlic head. Wrap in foil and roast until tender, about 40 minutes. Let cool. Squeeze pulp into small bowl. Whisk in oil, vinegar, salt and pepper. Dressing can be refrigerated for up to 3 days. Drain and rinse canned beans. Place in a large bowl. Add half of the dressing. Toss to coat. Add green beans, tomatoes, and escarole. Toss to coat. Sprinkle with parsley. Serves 6.
