Recipe courtesy of Kathleen Daelemans
White Bean Salad
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.
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 142 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 5.5 grams
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 142 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 5.5 grams
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.
