White Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Mediterranean salad of white beans, vegetables, and fresh herbs dressed in lemon vinaigrette with feta. Quick and refreshing, it works as a side or light main in warm weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- (2) 15-ounce cans cannellini beans (drained and rinsed)
- 1 medium English cucumber (diced)
- 1 medium red bell pepper (seeded and diced)
- 1/2 cup chopped kalamata olives (or black olives)
- 1 pint cherry tomatoes (halved)
- 1/2 cup diced small red onion
- 1/2 cup chopped flat leaf parsley
- 15 fresh mint leaves (chopped)
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- salt and pepper (to taste (I used 1 tsp salt))
- 1 cup crumbled feta (I used dairy free feta crumbles)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 976mg
- 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
- 303mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.