White Bean Salad
Easy and full of nutritious ingredients, this white bean salad is the perfect addition to your summer table.
Yield: servings
Equipment
- large bowl with lid (or plastic wrap to cover)
- whisk
- Large spoon
Ingredients
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried herbs of choice Herbs de Provence, dried oregano, dried tarragon, etc.
- salt to taste
- freshly cracked black pepper to taste
For the Salad
- 1 15-ounce can white beans drained, rinsed
- half of one red onion sliced
- 1 medium English cucumber chopped
- 1 cup cherry tomatoes halved
- fresh herbs for serving
Instructions
- In large bowl, whisk together olive oil, lemon juice, dried herbs, salt, and black pepper, until ingredients are fully incorporated.
- Add white beans, red onion slices, cucumber, and cherry tomatoes. Stir well to coat beans and vegetables in dressing mixture. Serve salad immediately, or cover bowl and refrigerate salad at least 1 hour. Garnish with fresh herbs immediately before serving.
Notes
- Feel free to use any combo of dried herbs you like.
Nutrition
Serving Size: 1serving | Calories: 299cal | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 840mg | Total Carbs: 34g | Fiber: 8g | Sugar: 4g | Net Carbs: 26g | Vitamin A: 273IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 5mg