White Bean Salad
Serves 8|
Hands-On Time:
|
Total Time:
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
- In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper.
- Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature.
Nutritional Information
- Per Serving
- Calories 102
- Fat 4g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 324mg
- Protein 3g
- Carbohydrate 13g
- Sugar 1g
- Fiber 4g
- Iron 1mg
- Calcium 30mg
What does this mean? See
Nutrition 101
.
Quick Tip
The salad will keep in the refrigerator, tightly covered, for up to 4 days.
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