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!
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)
Equipment & Utensils
- Cutting board
- Large bowl
- Whisk or fork
- Can opener
- Knife
- Measuring cups and spoons
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.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
300
Total Fat
19g
Sodium
70mg
Total Carbohydrate
26g
Protein
10g
