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White Bean Salad

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Family Ties

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
5 min
Inactive Prep
--
Cook
10 min
Total:
15 min
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Ingredients

  • 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

Directions

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.

Rated: 4 stars out of 52 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
142 g
Fat
4 g
Saturated Fat
0.5 g
Carbohydrates
20 g
Fiber
6 g
Protein
5.5 g
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