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Tip: Use any combination of fresh herbs you like: basil, parsley, and mint are nice, rosemary would work well, and so would fresh thyme or oregano.
1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn
Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
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Nutritional Analysis
per serving |
Calories
142 g |
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Fat
4 g |
Saturated Fat
0.5 g |
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Carbohydrates
20 g |
Fiber
6 g |
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Protein
5.5 g |
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Try our Fat & Calorie Calculator
for additional information. |
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Other Recipes from this Episode
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