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White Bean And Tomato Salad Recipe
|Cooked cannellini beans||32 Ounce, or canned (4 Cups / 2 Cans, 16 Ounce Each)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Red onion||1⁄2 , minced to make about 1/4 cup|
|Celery stalks with leaves||6 , thinly sliced crosswise (Use Pale Centered)|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped fresh mint/1 teaspoon dried||1 Tablespoon, dried|
|Tomatoes||5 , cut into 1/2-inch cubes|
|Freshly ground black pepper||To Taste|
Calories 348 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.2%
Saturated Fat 0.61 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 773.7 mg32.2%
Total Carbohydrates 49 g16.2%
Dietary Fiber 16 g63.9%
Sugars 6.5 g
Protein 17 g33.5%
Vitamin A 34.2% Vitamin C 43.6%
Calcium 22.3% Iron 16.1%
*Based on a 2000 Calorie diet
If you are using canned beans, rinse them very gendy in a colander and then set them aside to drain.
Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl.
Add the beans and carefully stir with a wooden spoon, or with your hands, so that the beans don't break apart.
Serve at room temperature.