Cannellini Bean Salad with Herbs

Ingredients

  • 1/3 cup chopped shallots
  • 3 tablespoons red wine vinegar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1/8 teaspoon crushed red pepper flakes or to taste
  • 1 tablespoon extra virgin olive oil
  • 2-15 ounce cans cannellini beans, rinsed and drained well
  • 2 tablespoons basil, chopped
  • 1/3 cup Italian flat leaf parsley leaves, stems removed, finely chopped

Preparation

  1. In a medium bowl, stir together the shallots, vinegar, lemon zest, lemon juice, sugar, salt, pepper and red pepper flakes. Allow to sit for a few minutes before whisking in the olive oil.
  2. Add the beans and stir to combine.
  3. Add the basil and parsley and stir again. Cover and refrigerate.
  4. Allow the flavors to develop for at least 30 minutes before serving, but best the next day. Stir again before serving. Taste and adjust seasoning as desired.

Categories

  • Salad
  • Plant-Based Protein
  • Vegetable
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
generous 1/2 cup
Serves
5
Calories
170.00
Total Fat (g)
4.00
Sodium (mg)
150.00
Total Carbohydrates (g)
26.00
Dietary Fiber (g)
7.00
Protein (g)
8.00