Tuscan White Bean Salad
CALORIES: 160
PREP: 10 minutes
COOK:
This no-cook bean salad starts with some white kidney beans and is loaded up with fresh summer flavors! Enjoy for lunch or serve it up at your next backyard party or potluck.
Ingredients
| 2 | 15-oz cans cannellini beans, drained and rinsed |
|---|---|
| 1 cup | cherry tomatoes, halved |
| 1/4 cup | chopped fresh basil |
| 1/4 cup | chopped fresh parsley |
| 1/4 cup | capers |
| 1/4 cup | olive oil |
| 1 | lemon, juice |
| 1/4 tsp | red pepper flakes |
salt and pepper to taste |
Directions
In a large bowl, combine the cannellini beans, cherry tomatoes, basil, and parsley. Add the olive oil, lemon juice, red pepper flakes, salt, and pepper. Toss well.
Serve immediately or store in the refrigerator for up to 5 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 160 |
| Total Fat (g) | 8 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 140 |
| Total Carbohydrate (g) | 17 |
| Dietary Fiber (g) | 5 |
| Total Sugars (g) | 2 |
| Protein (g) | 6 |
| Calcium (mg) | 47 |
| Iron (mg) | 2 |
| Potassium (mg) | 302 |
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