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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!

Servings

15 minutes

Total Time

$0.42

Cost per serving *

Temperature:	N/A
Serving size:	1 cup
Prep time:	15 minutes
Cook time:	N/A
Total time:	15 minutes
Equipment:	Cutting board Large bowl Whisk or fork Can opener
Utensils:	Knife Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

1/2 cup olive oil OR vegetable oil

3 tablespoons lemon juice (about 1 lemon) OR white vinegar

1 tablespoon Dijon mustard

3 cloves garlic, minced OR 1 tablespoon garlic powder

1/4 teaspoon black pepper

2 15.5 ounce cans no salt added white beans (navy, Great Northern, cannellini, etc.), drained and rinsed

1/2 small onion, thinly sliced

2 cups (about 1/2 bunch) kale, torn into small pieces and large center stems removed

1/2 cup jarred roasted red peppers (optional)

Instructions

Before you begin, wash your hands, surfaces, vegetables, tops of cans, and utensils.
In a large bowl, use a whisk or fork to mix together olive oil, lemon juice, Dijon mustard, garlic powder, and black pepper.
Add beans, onion, kale, and roasted red peppers (if using). Toss to combine.
Refrigerate for at least one hour before serving.

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Ingredients