Herby Marinated White Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, herbaceous salad of giant white beans marinated in a lemony vinaigrette with cherry tomatoes, shallots, and dill. It's vegan, gluten-free, and improves with time, ideal as a side dish or light meal.
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Nutrition & ingredients
Ingredients
serves 4- 3 cups cooked white beans (drained, I used Rancho Gordo Royal Corona Beans; cannellini beans are a great option too)
- ⅓ cup olive oil
- ¼ cup fresh lemon juice (plus the zest of 1 lemon)
- 1 tablespoon white wine vinegar
- 1 garlic clove (grated)
- 1 teaspoon Dijon mustard
- Salt & pepper (to taste)
- 1 shallot (sliced)
- 6 oz. cherry tomatoes (halved; you can also use about 2-3 tablespoons chopped sun-dried tomatoes instead)
- Handful of fresh dill
At a glance
PER SERVING · TIME 70M
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
- Sodium
- 473mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1639mg
- Calcium
- 321mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.