Diethood · by Katerina Petrovska★ 5.0 (3)
Cannellini Bean Salad
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 17%
CARBS 26G51% OF CAL
8G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of cannellini beans marinated in garlic and shallot vinaigrette with bell peppers, cherry tomatoes, and fresh herbs. Fresh, tangy, and herbaceous. Works as a side or light main.
sidemediterraneansaladbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¼ cup extra virgin olive oil (divided)
- 3 cloves garlic (minced)
- 2 cans (15-ounces each) cannellini beans (well rinsed and drained)
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons red wine vinegar
- 1 small shallot (minced)
- 1 small red bell pepper (diced)
- 1 small yellow bell pepper (diced)
- 2 cups quartered cherry tomatoes
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon fresh ground black pepper
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 17%
CARBS 26G51% OF CAL
8G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 471mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.