POINTS® Value |  2
Servings | 4
Preparation Time | 10 min
Cooking Time | 15 min
Level of Difficulty | Easy

Our tribute to spring continues with this tasty grilled vegetable recipe. When spring scallions hit the market, substitute a bunch for the leeks - but watch them carefully because they cook quickly.

3 medium leek(s)
1 cup canned great Northern beans, drained and rinsed
1 Tbsp olive oil, extra-virgin
1 Tbsp fat-free chicken broth
1 tsp white wine vinegar
3/4 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1 Tbsp parsley, Italian, minced

Instructions


1. Preheat grill to medium-high heat.
2. Trim leeks to yield 4 inches of white bulb; discard green tops. Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side. Remove leeks from heat; trim off stem ends.
3. Slice leeks into 1/2-inch thick pieces and place in a serving bowl; stir in beans. Stir together oil, broth, vinegar, mustard, salt and pepper in a separate bowl; pour over salad. Toss gently but well; garnish with parsley. Yields about 1/2 cup per serving.



Notes

To grill indoors, coat a grill pan with olive oil-flavored cooking spray. Preheat over medium-high heat and grill leeks until tender, about 10 minutes on the first side and 5 minutes on the second side.