White Bean Salad Recipe
2 1/2 cups cooked white beans (drained and rinsed if using canned)*
3 large stalks celery, sliced
1 small onion, diced
1 small green or red pepper, diced
1/2 cup black olives, drained
2 cups cherry tomatoes, halved
3 tablespoons olive oil
5 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1 clove garlic, minced
1 pinch paprika
*Did you know... rinsing canned vegetables can remove as much as 40% of the sodium used during the canning process?
Combine beans, celery, onion, bell pepper, olives and tomatoes in a large bowl and mix well. Mix remaining ingredients together and pour over bean mixture. Toss well, cover and refrigerate at least 4 hours to allow flavors to mix. Salt and pepper to taste.
Makes 12 Servings
Serving Size: 6 ounces
| nutrients per serving | |
|---|---|
| calories: | 121 |
| total fat: | 4 g (30% of calories) |
| saturated fat | 1 g |
| cholesterol: | 0 mg |
| sodium | 63 mg |
| carbohydrate: | 18 g (56% of calories) |
| protein: | 4 g (14% of calories) |
| fiber: | 3 g |
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