Mediterranean Bean Salad/Side dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 dash Pepper, black 10 leaves Basil 1 tbsp, drained Capers, canned 1 fruit without seeds Lemons 2 tbsp chopped Fresh Chives 0.50 tbsp Extra Virgin Olive Oil 2 tbsp Sun Dried Tomatoes in Olive Oil, Bella Sun Luci 0.25 tsp Kosher Salt 425 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container) 425 gram(s) Kidney Beans - Progresso Red Kidney Beans (serving size 1/2 cup, 130g) 2 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving) 80 gram(s) Kirkland Artichoke Hearts marinated in oil
Drain the cannellini and red kidney beans and rinse well. Add beans to bowl.
Chop artichoke hearts, sun dried tomatoes, olives, capers, chives and basil and add to bowl of beans.
Zest the lemon and add to small bowl. Juice the lemon into the bowl of lemon zest. Add salt, pepper, and olive oil and whisk.
Poor lemon dressing over the beans, mix and let set in fridge until flavors have blended.
Serve as a side dish or over lettuce or arugula and top with tuna or chicken for a meal. Can be used in wraps as well.
Serving Size: 6 1/2 cup servings
Chop artichoke hearts, sun dried tomatoes, olives, capers, chives and basil and add to bowl of beans.
Zest the lemon and add to small bowl. Juice the lemon into the bowl of lemon zest. Add salt, pepper, and olive oil and whisk.
Poor lemon dressing over the beans, mix and let set in fridge until flavors have blended.
Serve as a side dish or over lettuce or arugula and top with tuna or chicken for a meal. Can be used in wraps as well.
Serving Size: 6 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 588.8 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 7.8 g
- Protein: 8.8 g
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