White Bean Salad

Recipe courtesy Kathleen Daelemans

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
15 min
Prep
5 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well — as would fresh thyme or oregano.

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.

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Newest Ratings and Reviews

Read all 2 reviews

  • on November 18, 2012

    Flag

    Easy, tasty, definitely making again. I added chopped shallots. Went great with pizza.

    people found this review Helpful.
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  • on March 30, 2005

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    This is the perfect salad for a troublesome day when you have the munchies and want to stay out of trouble. It's quick to make, filling and satisfying. It sticks with you for hours and stores well for several days in the fridge.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

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By: Rachael Ray
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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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