Serve as a simple side dish. It’s super satisfying from the synergy of protein and fiber.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- One 15-ounce can cannellini beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 stalk celery, finely diced
- 1 scallion, green and white parts, thinly sliced on the diagonal
- 1/4 small red onion, minced
Instructions
- Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.
Nutrition Facts
| Calories | 285 calorie |
| Total Fat | 7.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 409 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 15 grams |
| Protein | 15 grams |
| Sugar | 4 grams |
Reviews
Good recipe. A little feta crumbled in is nice.
Love it!
Added a red bell pepper since I had one on hand. Lovely salad and it comes together really fast!
This bean salad is so delicious! I followed step by step ingredients however, I added gouda cheese to it which made it even better! I also cooked brown rice to serve the bean salad over it which made a scrumptious herb combination.
So incredibly easy to make in very little time and it tastes great. I had all the ingredients available, including flat-leaf parsley, one of my favorite ingredients to use. This certainly will be a repeat dish that I make.
Simple and delicious. This salad lasts for several days and is surprisingly good when paired with cottage cheese on the side; sounds odd but works even for those who do not love cottage cheese. I followed the recipe with no substitutions or additions and it was a hit with the family. I am trying this tomorrow with a mixture of many dried beans from the farmer’s market that I have soaked and cooked.