Bean Salad
- Yield: 4, 8 oz portions 1x
Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed (425 mL)
- 1/2 cup chopped cucumber (125 mL)
- 1/2 cup chopped sweet red pepper (125 mL)
- 1/4 cup chopped onion (60 mL)
- 1/4 cup minced cilantro (60 mL)
- 1/3 cup red wine vinegar (75 mL)
- 1/4 cup olive oil (60 mL)
- 1/2 tsp salt (2.5 mL)
- 1/4 tsp garlic powder (1.25 mL)
- 1/8 tsp pepper (0.625 mL)
- Lettuce Leaves
Instructions
In a large bowl, combine the beans, cucumber, onion and cilantro.
In a small bowl, whisk the vinegar, oil and seasonings.
Pour over bean mixture and toss to coat.
Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired
Nutrition
- Calories: 338
- Sodium: 9 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 39 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
