Cannellini Bean Salad

  1.0 – 1 reviews  • High Fiber
Yield: 8 servings

Ingredients

  1. 3 Tbs. chopped onions
  2. 2 fresh sage leaves
  3. 1/2 cup chopped parsley
  4. 1/3 cup extra virgin olive oil
  5. 1 Tbs. red wine vinegar
  6. 1 tsp. salt
  7. 3 cups cannellini beans (canned okay)
  8. salt and pepper to taste

Instructions

  1. Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 337
Total Fat 10 g
Saturated Fat 1 g
Carbohydrates 47 g
Dietary Fiber 12 g
Sugar 2 g
Protein 18 g
Cholesterol 0 mg
Sodium 220 mg

Reviews

Summer Thomas
Terrible

 

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