White Bean Salad
Enjoy this filling, yet easy and refreshing white bean salad dotted with sweet peppers this summer. This bean salad recipe is a perfect side dish for all your grilling recipes.
Servings: 4 servings
Calories: 228kcal
Cost: $3
Ingredients
- 2 15-ounce cans cannellini beans rinsed and drained
- ½ red bell pepper for ½ cup finely chopped
- ⅓ cup parsley (chopped)
- ¼ sweet onion finely chopped (for ¼ cup)
- 2 tablespoon white wine vinegar
- 1 clove garlic minced
- salt
- black pepper
- 2 tablespoon olive oil
Instructions
- Place the beans, pepper, parsley, and onion in a large salad bowl.
- In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
- Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
- Make-ahead: The salad can be made in advance and stored in the refrigerator for up to 2 days.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on ¼ the recipe.
Nutrition
Calories: 228kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 79mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1004IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 5mg