Cannellini Bean Salad with White Balsamic Vinaigrette
Servings 6
Calories 459kcal
Equipment
- small bowl or cruet
- medium bowl
Ingredients
Vinaigrette
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 6 ounces extra virgin olive oil
- ⅛ teaspoon fresh ground black pepper
- ⅛ teaspoon sea salt
Salad
- 30 ounces canned cannellini beans drained and rinsed well
- ¼ cup chopped parsley
- 1 teaspoon fresh oregano
- 1 teaspoon fresh lemon thyme
- 2 thin slices red onion cut in half
- 2 ounces feta cheese crumbled
Instructions
- Whisk together the white balsamic vinegar, olive oil, black pepper, and sea salt.
- Toss the beans and vinaigrette in the medium bowl, then add the parsley, oregano, lemon thyme, onion slices, and feta cheese. Serve immediately or chill an hour or two before serving.
Variations
- Use dry beans: Rinse 1 cup dry beans until clean. Cover with water and soak overnight. Drain, then add fresh water to cover. Cook over medium heat until the beans are tender, 1 to 2 hours. Drain and cool.
- Add fresh halved cherry or grape tomatoes when in season.
Nutrition
Calories: 459kcal | Carbohydrates: 35g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 717mg | Fiber: 8g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 5mg