PREP: 10 minutes
Vegetarian, Nut-Free, Egg-Free, Gluten-Free, Pescatarian, Dairy-Free, Vegan
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.
15-oz cans cannellini beans, drained and rinsed
cherry tomatoes, halved
chopped fresh basil
chopped fresh parsley
red pepper flakes
salt and pepper to taste
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.
|Total Fat (g)||8|
|Saturated fat (g)||1|
|Total Carbohydrate (g)||17|
|Dietary Fiber (g)||5|
|Total Sugars (g)||2|
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