Taste of Home
Cannellini Bean Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 7 servings.
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.
Ingredients
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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3 celery ribs with leaves, sliced
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3/4 cup chopped red onion
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1/2 cup chopped sweet red pepper
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1/2 cup minced fresh parsley
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1/4 cup chopped green onions
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
Nutrition Facts
3/4 cup: 145 calories, 4g fat (1g saturated fat), 0 cholesterol, 440mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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