White Bean Salad
Serves
4
Prep Time
30 minutes
Cook Time
0 minutes
Ingredients
For the white beans:
1 can (15 oz/425 g) cannellini beans, drained, rinsed
juice of 1/2 lemon (about 1 tbsp/15 ml)
3 tbsp (0.1 oz/3 g) fresh chives, chopped
¼ tsp garlic powder
2.5 oz (70 g) sun-dried tomatoes, drained, finely chopped
1 can (15 oz/425 g) cannellini beans, drained, rinsed
juice of 1/2 lemon (about 1 tbsp/15 ml)
3 tbsp (0.1 oz/3 g) fresh chives, chopped
¼ tsp garlic powder
2.5 oz (70 g) sun-dried tomatoes, drained, finely chopped
For the salad:
1.4 oz (40 g) croutons
5 oz (140 g) arugula
2.5 oz (75 g) roasted red peppers, sliced
6 oz (170 g) cherry tomatoes, halved
1.25 oz (35 g) red onion, finely chopped
8 tbsp (4 oz/120 ml) vinaigrette dressing (storebought or homemade)
1.4 oz (40 g) croutons
5 oz (140 g) arugula
2.5 oz (75 g) roasted red peppers, sliced
6 oz (170 g) cherry tomatoes, halved
1.25 oz (35 g) red onion, finely chopped
8 tbsp (4 oz/120 ml) vinaigrette dressing (storebought or homemade)
Nutrition
(Per Serving)
Calories
336
Fats
20 g
Protein
9 g
Carbs
30 g
Instructions
- In bowl, combine beans, 1 tablespoon extra virgin olive oil, lemon juice, chives, ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and sun-dried tomatoes. Stir gently to coat.
- In large serving bowl, add croutons, arugula, marinated beans, roasted red peppers, tomatoes, and red onion.
- Drizzle with vinaigrette and toss gently to combine. Serve immediately.