Fresh White Bean Salad
Whether savoury or fresh, a can of beans is the perfect place to start. My White Bean Salad features creamy cannellini beans, loads of veg & herbs, a simple vinaigrette, and some gorgeous garnishes to finish. Easy, delish & nutrish.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
16
Serves: 2
Ingredients
- 540 ml540 ml540 ml White Beans, Salt Free. Drained & rinsed
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 0.5 whole0.5 whole0.5 whole Bell Pepper, Not green, diced
- 0.5 whole0.5 whole0.5 whole English Cucumber, seeded & diced
- 0.5 cup0.5 cup0.5 cup Parsley, chopped
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil, + garnish
- 1 whole1 whole1 whole Lemon, juiced
- 1 whole1 whole1 whole Honey, just a squeeze / to taste
- 1 tsp1 tsp1 tsp Dijon Mustard, I used Gravelbourg French Style
- 2 cloves2 cloves2 cloves Garlic, crushed, peeled & roughly chopped
- 1 whole1 whole1 whole Green Onion (Scallion), roughly chopped
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More to Taste
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes, + garnish
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 1 whole1 whole1 whole Feta Cheese, Garnish
- 1 whole1 whole1 whole Pea Shoots, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a medium sized mixing bowl, add your beans, cucumbers, red onion, bell pepper, and parsley. Next, add everything from the EVOO down to a few grinds of black pepper to a small vortex blender and blend until combined. Pour this over your veggies / beans and toss until nice and combined.
- Cover and refrigerate for a minimum of 30 minutes to let the flavours come together.
- For service, make sure to toss the salad again and give it a taste for salt. I found the salad was light and fresh, but I added an extra pinch of salt when tossing. This really depends on your preference for salt because idt it NEEDED extra salt.
- Serve your portions of salad and give each portion a drizzle of good EVOO, a sprinkle of pepper flakes, some crumbled feta cheese, and fresh pea shoots. ENJOY!
- Salad will keep for 4 days in an airtight container in the fridge.
Notes
- The salad needs a minimum of 30 minutes in the fridge to come together prior to serving.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 717 |
| Fat: | 33 g |
| Carbohydrates: | 162 g |
| Protein: | 56 g |
| Cholesterol: | 8 g |
| Sodium: | 496 mg |
| Fiber: | 49 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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I am all over this – looks De-lish-cious!!!!!!