Cannellini Bean and Vegetable Salad

Beans are a great staple item to have in the pantry—they are quick and easy to use in a pinch! Beans, beans are good for your heart … because they are high in fiber! Beans are a great source of plant-based proteins, and there are so many varieties. Remember to rinse and drain your canned beans to reduce the sodium content. 


Ingredients:

Salad:
2 15 oz cans cannellini beans, rinsed and drained
1/3 cup diced red onion
2 bell peppers (red, orange, or yellow), diced
1 cup chopped broccoli
1 cup flat Italian parsley, chopped

Dressing:
¼ cup red wine vinegar
1 tsp sea salt
1 tsp freshly ground pepper
1 Tbsp Dijon mustard
1 tsp honey
2 garlic cloves minced
1/3 cup extra virgin olive oil

Combine salad ingredients into serving bowl. In a small bowl, combine all dressing ingredients except olive oil. Slowly whisk in the olive oil until combined. Add dressing to salad and gently mix. Let sit in the refrigerator before serving. Makes four servings.

Nutrition Facts per serving:
380 calories; 19g total fat; 2.6g saturated fat; 32g carbohydrate; 14g fiber; 16g protein

 

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