Italian Bean Salad
Enjoy a fresh and light Italian bean salad that requires no cooking. A delicious and healthy addition to your meals and ready in just 5 minutes.
Servings: 8 servings
Calories: 115kcal
Ingredients
- 235 g Butter beans canned; drained weight
- 235 g Cannellini beans canned; drained weight
- 1 Red onion sliced
- 8 Cherry tomatoes halved
- 6 Sun-dried tomatoes diced
- 1 Red bell pepper diced
- 8 Kalamata olives halved
- 5 g Fresh basil finely chopped
- 5 g Fresh parsley finely chopped
- 2 tablespoon Olive oil extra virgin
- 2 Garlic cloves crushed
- 1 Lemon juice only
- 60 ml Red wine vinegar
- 1 teaspoon Dijon mustard
- 20 g Parmesan finely grated
- 1 pinch Sea salt
- 1 pinch Ground black pepper
Instructions
- Slice the red onion, halve the cherry tomatoes and olives, dice the bell pepper and sun-dried tomatoes and finely chop the herbs.
- Put all of the beans into a large bowl and add the chopped salad items. Add the remaining ingredients.
- Give it all a really good mix and serve.
Notes
- Rinse the beans well when they come out of the can. This is to get the extra salt off them. Canned beans are great, but a little salty.
- Go easy on the dressing. You want it to be subtle, and not overpowering - so stick with the recipe.
- Make sure you mix it really well before serving, so that the dressing distributes well.
- Try to let the white bean salad sit for 30 minutes before serving, as it allows all the flavors to come together.
- Add some spice with diced jalapenoes.
Nutrition
Serving: 1portion | Calories: 115kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 240mg | Fiber: 4g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 33mg | Calcium: 71mg | Iron: 2mg
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