Dilly White Bean Salad with Diced Tomatoes

Ingredients

  • 3 cups white beans, such as Navy, cooked or 2 15-oz cans, drained and rinsed
  • 4 large Roma tomatoes, seeded and diced reserve strained seeds juices
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup chives, finely chopped
  • DRESSING
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt or to taste
  • ground black pepper, as desired
  • 3 tablespoons extra virgin olive oil

Preparation

  1. If cooking your own beans, pre-soak for at least 4 hours or overnight. Drain, rinse, then cook in vegetable broth until tender, about 1 hour. Drain the cooked beans.
  2. In a medium bowl, combine the cooked or canned beans, diced tomato and juices, dill, and chives. Toss to combine.
  3. In a small bowl, measure the dressing ingredients, except the olive oil, whisk well. Slowly pour in the olive oil while whisking. Pour dressing over bean/tomato mixture in the bowl. Toss well and serve.

Categories

  • Dinner
  • Lunch
  • Salad
  • Sauce/Dressing
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
8
Calories
154.00
Total Fat (g)
6.00
Saturated Fat (g)
1.00
Sodium (mg)
127.00
Total Carbohydrates (g)
21.00
Dietary Fiber (g)
5.00
Protein (g)
7.00