For the bean salad
- 1 15-ounce can cannellini beans drained and rinsed
- 1 15-ounce can butter beans drained and rinsed
- 1 15-ounce can small white beans drained and rinsed, or another can of either above
- 1/2 cup thinly sliced red onion
- 12 ounces cherry tomatoes halved
- 1/4 cup parsley chopped
- 1/4 cup basil chopped
For the vinaigrette
- 1 clove garlic paste
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- Mix the beans and red onion together in a large bowl.
- Whisk together the vinaigrette ingredients. Taste test and adjust salt and pepper if required.
- Pour the vinaigrette onto the salad and mix well. Add the tomatoes and herbs and gently mix one more time. The salad is best served chilled but can be eaten right away. Enjoy!
Notes
- Any type of white bean can be used.
- It’s best to refrigerate overnight so that the flavors meld together and become more intense.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Calories: 370kcal | Carbohydrates: 49.7g | Protein: 16.8g | Fat: 12.3g | Saturated Fat: 1.8g | Sodium: 481mg | Potassium: 734mg | Fiber: 21.4g | Sugar: 10.2g | Calcium: 209mg | Iron: 4mg
Source: Sip and Feast
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