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Bean Salad

Bean Salad

  • Author: Cook-it-up London Middlesex Health Unit
  • 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