Fresh Herb and Bean Salad
Fresh Herb and Bean Salad
Ingredients
- Dressing:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Salad:
- 2 (15.5oz) cans S&W® Kidney Beans (drained, rinsed)
- 1 large tomato, seeded, chopped (1 cup)
- 1 medium cucumber, seeded, chopped (1 1/2 cups)
- 1 medium onion, coarsely chopped (3/4 cup)
- 1/2 cup loosely packed fresh parsley, chopped
- 1 tablespoon chopped fresh mint
- Romaine lettuce leaves
Fresh Herb and Bean Salad
Gluten Free
Vegetarian
2 h 15 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- Dressing:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Salad:
- 2 (15.5oz) cans S&W® Kidney Beans (drained, rinsed)
- 1 large tomato, seeded, chopped (1 cup)
- 1 medium cucumber, seeded, chopped (1 1/2 cups)
- 1 medium onion, coarsely chopped (3/4 cup)
- 1/2 cup loosely packed fresh parsley, chopped
- 1 tablespoon chopped fresh mint
- Romaine lettuce leaves
Directions
In large bowl, beat all dressing ingredients with wire whisk until well blended. Add beans; stir to coat beans. Stir in all remaining salad ingredients except romaine; mix well. Cover; refrigerate 2 hours to blend flavors. Stir before serving. Spoon into bowl lined with romaine lettuce leaves.
Tip: You can change up this salad by using garbanzo beans instead of the kidney beans – or use a can of each!
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 150, Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 350mg, Carb 17g, Fiber 5g, Total Sugar 3g, Added Sugar 0g, Protein 6g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.