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It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich.  Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
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White Bean Salad

May 13, 2012

30 min or less active, 30 min or less total, appetizer, gluten-free, main, side, spring, vegan

It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich.  Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
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Information

Servings: 3
Time: Less than 30 minutes active and total
Price: About $6.95 total; 2.30 per serving
Nutrition (per serving):
Calories: 235
Protein: 10g
Fat: 9.7g
Saturated fat: 1.3g
Carbohydrates: 30.9g
Fiber: 9.2g
Sodium: 336.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp EVOO
  • 1 Tbsp dijon or grain mustard
  • 1 Tbsp fresh tarragon, chopped
  • 1 garlic clove, minced
  • 1 lemon, half juiced, 1/2 tsp lemon zest
  • 1/4 tsp SnP
  • 15 oz can white beans (also called cannellini), drained and rinsed
  • 4 large artichoke hearts parboiled (go to my Grilled Artichoke recipe and do steps 1 & 2), or 1/2 can marinated, drained
  • 1 cup parsley, chopped
  • 1/2 bunch scallion, chopped

Preparation

  1. In a small bowl, whisk together EVOO, mustard, tarragon, garlic, lemon juice and zest and SnP. Set aside.
  2. In a large bowl, combine the rest of the ingredients. Pour dressing over and toss well.

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