White Bean Salad
Wheter you cook dried beans or use canned, this salad is easy, fresh, and satisfying with the flavors of herbs and olive oil.
Servings: 6
Calories: 175kcal
Ingredients
- 3 cups cooked cannellini beans canned or from dried
- 1 small shallot finely chopped
- 1 garlic clove finely chopped or zested fine
- ¼ cup fresh chopped herbs such as parsley, basil, or mint
- 1 lemon for zest
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vinegar ACV, champagne, red wine, or white wine
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely zested
Instructions
For dried beans start here
- If using canned beans, drain and rinse well. If starting with dried beans, soak overnight, then cook until tender, drain, and cool.
For canned beans start here
- Make the vinaigrette. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, lemon juice, a finely zested small garlic clove, and a pinch of salt and pepper.
- In a large bowl, combine the beans, chopped shallot, garlic (if using), lemon zest, and herbs. Pour the vinaigrette over the salad and toss gently to coat.Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.Serve immediately or chill slightly before serving.
Notes
Other beans if you can't find cannellini beans, use small white beans, navy beans, or Great Northerns beans.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 453mg | Fiber: 5g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg