Cannellini Bean Salad Recipe

Cannellini Bean Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Cannellini Bean Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cannellini Bean Salad Recipe

Prep: 15 min. + chilling

Yield: 7 Servings

15 15

Ingredients

2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 7 servings.

Nutritional Analysis: One serving (3/4 cup) equals 145 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Cannellini Bean Salad in Light & Tasty April/May 2003, p49