White Bean Salad

White Bean Salad
Raymond Hom
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preparation
10
minutes
cooking
10
minutes
Serves 8

Ingredients

2
tablespoons
red wine vinegar
2
tablespoons
olive oil
2
teaspoons
Dijon mustard
kosher salt and black pepper
3
15.5-ounce cans cannellini beans, rinsed
1
bell pepper, chopped
1/2
small red onion, thinly sliced
2
teaspoons
fresh thyme leaves

Directions

  1. In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper.
  2. Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 102
  • Fat 4 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 324 mg
  • Protein 3 g
  • Carbohydrate 13 g
  • Sugar 1 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 30 mg
What does this mean? See Nutrition 101.

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