White Bean Salad
This white bean salad is light, refreshing and comes together quickly for meal prep. It's made with simple pantry ingredients and tossed in a lemon dressing
Servings 4 servings
- 2 15- ounce can white beans drained and rinsed
- ¼ cup cherry tomatoes halved
- ¼ cup chopped red onion
- ¼ cup chopped parsley
- 2 tablespoons chopped cilantro
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove pressed
- Salt & pepper
In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.
In a small bowl or jar, whisk together the dressing ingredients.
When ready to serve, pour the dressing over the salad and gently toss to combine.
Storage: Store in an airtight container. It will last about 3-5 days in the fridge. For best results, only add the tomatoes immediately before serving.
Substitutes: For best results, follow the recipe as is. However the salad itself is very adaptable so feel free to add or change any of the ingredients.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
Calories: 372kcal | Carbohydrates: 48g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 1033mg | Fiber: 11g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 7mg