Grilled Leek and Bean Salad

• 3 medium leeks
• 1 cup canned great northern bean
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fat-free chicken broth
• 1 teaspoon white wine vinegar
• 34 teaspoon Dijon mustard
• 14 teaspoon table salt
• 14 teaspoon black pepper
• 1 tablespoon parsley, Italian, minced

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

leeks, canned great northern bean, extra virgin olive oil, chicken broth, white wine vinegar, mustard, salt, black pepper, parsley

Taken from www.food.com/recipe/grilled-leek-and-bean-salad-285822 (may not work)