Green Bean and White Bean Salad
This refreshing salad combines crisp green beans and creamy white beans with a tangy vinaigrette dressing.
Ingredients - Serves 6
- Salt and pepper - To taste
- Garlic - 1 clove, minced
- Dijon mustard - 1 teaspoon
- Extra virgin olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Fresh parsley - 1/4 cup, chopped
- Kalamata olives - 1/4 cup, pitted and halved
- Cherry tomatoes - 1 cup, halved
- Red onion - 1/2 small, thinly sliced
- Cannellini beans - 1 can (15 ounces), drained and rinsed
- Green beans - 1 pound, trimmed and halved
Let's Get Started
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked green beans, cannellini beans, red onion, cherry tomatoes, Kalamata olives, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to make the vinaigrette dressing.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 180
- Fat: 8g
- Carbs: 22g
- Protein: 7g
- Sodium: 250mg
- Sugar: 4g
