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107.470703125
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.
156
103.59375
156
120.19921875
156
113.34375
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.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
- In a small bowl, whisk together EVOO, mustard, tarragon, garlic, lemon juice and zest and SnP. Set aside.
- In a large bowl, combine the rest of the ingredients. Pour dressing over and toss well.
