Cannellini Bean Salad
Cannellini Bean Salad is the ultimate spring and summertime recipe! It's made with cannellini beans (aka white kidney beans), tomatoes, cucumbers, and onion, and drizzled with a simple lemon dressing. It's light yet flavorful, plant-based and ready in just 10 minutes!
Servings: 4
Calories: 262kcal
Ingredients
- 30 oz. cannellini beans (2 cans); drained and rinsed
- ¾ cup grape tomatoes sliced
- ½ cup cucumber chopped
- ⅓ cup red onion sliced or diced
- 2 radishes thinly sliced
- ¼ cup parsley chopped
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- salt and pepper to taste
Instructions
- Pour the cans of beans into a large strainer and rinse them with water, removing any of the juices that were on them from the cans; set aside.
- Next, slice/dice/chop the veggies: tomatoes, cucumbers, onion, radishes, and parsley. Add the beans and veggies to a large bowl.
- Whisk the oil, lemon juice and vinegar together, then drizzle it over the bean salad and toss. Last, add salt and pepper to taste and enjoy!
Notes
*Calories are per serving and are an estimation
*Storage: store beans in a sealed container in the refrigerator for up to 4 days; or, place them into 1-2 freezer-safe bags and freeze for up to 2 months
*Feel free to add whatever ingredients you have in your refrigerator -- this salad is easy to customize! Other easy add-ins include: chicken, tofu, zucchini, red bell pepper, yellow squash, black olives, feta cheese
Nutrition
Calories: 262kcal | Carbohydrates: 36g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 143mg | Fiber: 11g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 5mg