An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (12)
White Bean Salad Recipe
NUTRITION · PER SERVING130M COOK
CAL 27%·PRO 50%
CARBS 74G55% OF CAL
24G FIBER0G ADDED2G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 17G28% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh white bean salad with tomatoes, olives, and herbs in a light vinaigrette. Healthy, vegetarian, and substantial enough for a light lunch or side.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cooked white beans (navy, cannellini or Great Northern beans)*
- 1-2 medium ripe firm tomatoes (seeded and chopped)
- 1/2 red onion (chopped)
- 1/2 cup sliced black olives
- 2-3 tablespoons fresh Italian parsley (finely chopped)
- 1/4 teaspoon dry basil or 4-5 fresh basil leaves (chopped)
- 1/4 cup olive oil
- 1-2 tablespoons red wine vinegar (to taste, depends on the strength of the vinegar)
- 1-2 cloves garlic minced
- 1/2 teaspoon salt (or to taste)
- 1-2 dashes black pepper
- 3 tablespoons bean liquid
At a glance
PER SERVING · TIME 130M
CAL 27%·PRO 50%
CARBS 74G55% OF CAL
24G FIBER0G ADDED2G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 17G28% OF CAL
3G SAT14G 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
- 20m
- Cook
- 50m
- Sodium
- 426mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1428mg
- Calcium
- 242mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 426MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.