Mediterranean Bean Salad/Side dish
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mediterranean Bean Salad/Side dish calories by ingredient
Introduction
This mediterranean bean salad can be combined with tuna or grilled chicken and served over a bed of arugula or crisp romaine for a hearty salad that provides plenty of protein and fiber. This mediterranean bean salad can be combined with tuna or grilled chicken and served over a bed of arugula or crisp romaine for a hearty salad that provides plenty of protein and fiber.Number of Servings: 6
Ingredients
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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
Tips
* DO NOT drop sun dried tomatoes in oil on kitchen floor. It will increase recipe time by 2 hours :-) and cause a serious slip hazard.
* All measurements are estimated. After dropping the sun dried tomatoes on my kitchen floor, I had to remember what I put in and since I made this up on a whim the estimations are very rough.
* Do not over mix so your beans stay nice and firm - otherwise they can get mushy and mushy is gross.
* Add additional seasoning or lemon juice to taste.
Directions
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