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Cannellini Bean Salad

Total Time

Prep: 15 min. + chilling

Makes

7 servings

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Ingredients

  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 3 celery ribs with leaves, sliced
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup minced fresh parsley
  • 1/4 cup chopped green onions
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts

3/4 cup: 145 calories, 4g fat (1g saturated fat), 0 cholesterol, 440mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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