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White Bean Salad

By: TINATED  
"A colorful and refreshing summer salad. An excellent option for vegetarians."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 220 people have saved this

Prep Time:
30 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 (15 ounce) can quartered artichoke hearts, drained
  • 1/2 cup green olives, sliced
  • 1 cup roasted red peppers, drained and chopped
  • 1/2 English cucumber, diced
  • 6 plum tomatoes - cored, seeded and diced
  • 2 celery ribs, diced
  • 2 green onions, thinly sliced
  • 1/3 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1/2 cup olive oil

Directions

  1. Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
  2. Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 269 | Total Fat: 15.7g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by puddlewonderful 
This dish is excellent and easy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2009 by Ashley S 
This is a great recipe. I'm on Phase 1 of the south beach diet and this salad was perfect. It... MORE

 
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