Lemony White Bean Salad
A light and lemony first course or side, this protein-packed dish pulls double-duty as a starch and a salad. Wow!
| Temperature: | Doesn't Apply |
| Serving size: | 1 cup |
| Prep time: | 15 minutes |
| Cook time: | Doesn't Apply |
| Total time: | 15 minutes |
| Equipment: | Cutting board, measuring cups and spoons, large bowl, whisk or fork, can opener |
| Utensils: | Knife |
Nutrition Facts
Recipe PDFIngredients
1/2 cup olive or vegetable oil
3 tablespoons lemon juice or vinegar
1 tablespoon Dijon mustard
1 tablespoon garlic powder
1/4 teaspoon black pepper
2 14 ounce cans no salt added Great Northern or cannellini beans, drained and rinsed
1/2 small onion, cut into thin slices
2 cups kale (about 1/2 bunch), large center ribs removed and torn into small pieces
1/2 cup jarred roasted red peppers (optional)
Instructions
1. Before you begin, wash your hands, surfaces, vegetables, tops of cans, and utensils.
2. In a large bowl, use a whisk or fork to whisk together olive oil, lemon juice, Dijon mustard, garlic powder, and black pepper.
3. Add beans, onion, kale, and roasted red peppers (if using), and toss to combine.
4. Refrigerate for at least one hour before serving.
What goes in Lemony White Bean Salad?
