White Bean Salad
White beans are tossed in a zesty vinaigrette for this easy and scrumptious side dish or light lunch.
Servings: 4 servings
Ingredients
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- zest of one lemon
- 1 teaspoon white wine vinegar
- 2 garlic cloves, pressed
- ¼ cup chopped parsley
- ¼ cup finely diced red onion
- ½ teaspoon thyme
- ½ teaspoon chopped rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15 ounces each) white beans such as Great Northern beans or cannellini beans, rinsed and drained
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, white wine vinegar, garlic, parsley, red onion, thyme, rosemary, salt and pepper.
- Add the beans to the bowl and toss gently to ensure all of the beans are well coated with the lemony vinaigrette.
- Serve immediately, or refrigerate for 1 hour before serving.
Notes
Makes approximately 4-5 servings.
Storage: store in an airtight container in the refrigerator for up to 3 days. The vinaigrette may solidify a bit in the fridge, so be sure to stir the beans well be
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 294mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 0.4mg