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White Bean Salad

Canadian.Recipes's picture
Ingredients
  Canned white kidney beans 19 Ounce, drained to make about 2 cups/ 500 milliliter (1 Can, 540 Milliliter)
  Onion 1 , chopped
  Green pepper 1 , chopped
  Tomato 1 , chopped
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Olive oil/Corn oil 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In bowl, combine beans, onion, green pepper, tomato and parsley; mix well.
In small bowl, whisk together oil, vinegar, mustard and garlic.
Pour over vegetables, mix well, and add salt and pepper to taste.
Cover and refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
4

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Your rating: None
4.17
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 380 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 576 mg24%

Total Carbohydrates 31 g10.3%

Dietary Fiber 8.2 g32.7%

Sugars 10.4 g

Protein 9 g17.5%

Vitamin A 20.6% Vitamin C 85.2%

Calcium 11.1% Iron 11.4%

*Based on a 2000 Calorie diet

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White Bean Salad Recipe