Easy White Bean Salad
Easy White Bean Salad with olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!
Servings: 8 servings
Calories: 158kcal
Ingredients
White Bean Salad:
- 2 x 15 oz cans low sodium white navy, cannellini beans or black eyed peas rinsed & drained
- 1 large red bell pepper diced
- 3 celery stalks diced
- 1/4 cup red onion diced
- 1/4 cup parsley finely chopped
Vinaigrette:
- 4 tbsp olive oil extra virgin
- 5 tbsp white, red wine or apple cider vinegar or lemon juice
- 1 garlic clove grated
- 1 tsp dried herbs like rosemary, basil, oregano
- 1/2 tsp salt
- Ground black pepper to taste
Instructions
- In a small bowl, add olive oil, vinegar, garlic, dried herbs, salt, pepper and whisk with a fork. Set aside.
- In a large bowl, add white beans, bell pepper, celery, red onion and parsley. Pour vinaigrette on top and stir gently.
- Serve immediately but best if you refrigerate salad for about an hour to let flavors marry each other and salad become cold.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
- Use what you have: Use any fresh or dried herbs you have on hand.
- Toss lightly: Mix salad gently so beans don't turn into mush.
- Glass is best: Make and store bean salad in ceramic or glass bowl, not plastic - just like beer it tastes better this way.
Nutrition
Serving: 0.5cup | Calories: 158kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 258mg | Fiber: 5g | Sugar: 1g