Grilled-leek and Northern bean salad
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Leeks are easy to grill and make a deliciously healthy dish. Closely related to the onion, leeks have a similar sweet taste. The creamy beans marry perfectly with the mild, tangy flavor of the leeks. Dijon mustard and white wine vinegar add another layer of flavor. Serve this alongside grilled fish or chicken, or make it a vegetarian main dish by substituting vegetable broth for chicken broth.
Ingredients
Cooking spray
4 spray(s)
Uncooked leeks
3 medium
Olive oil
1 Tbsp
Fat free chicken broth
1 Tbsp
White wine vinegar
1 tsp
Dijon mustard
¾ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Canned great northern beans
1 cup(s), drained and rinsed
Fresh parsley
1 Tbsp, finely chopped
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
Trim top of each leek to yield 4-inch white piece (some light green is OK) and discard dark-green tops. Cut leeks lengthwise in half, leaving root ends attached. Rinse leeks under running water to clean between layers and pat dry.
3
Coat leeks with nonstick spray. Grill, cut-side down, until leeks are tender, charred, and marked from grill, 5 to 10 minutes. Turn leeks over and grill for 3 to 5 minutes more. Remove leeks from heat and trim off root ends.
4
In large bowl, whisk oil, broth, vinegar, mustard, salt, and black pepper. Slice leeks into 1⁄2-inch-thick pieces and add to bowl along with beans. Toss salad gently until well coated. Garnish with parsley.
5
Serving size: about 1⁄2 cup
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