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White Bean Salad
Rated 5.0 stars by 1 users
Category
Salads & Salad Dressings
Makes
4 servings
Active Time
15 minutes
Total Time
30 minutes
Calories
210
Creator
Culinary Genie
A light and refreshing salad and a perfect side for any main dish protein. Omit cheese for a lower sodium and dairy-free option. Use 100% maple syrup in place of honey and omit cheese for a vegan option.
Ingredients
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2 tablespoons Extra Virgin Olive Oil
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2 tablespoons fresh squeezed lemon juice
-
1 tablespoon honey
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1 teaspoon no salt added stoneground or Dijon mustard
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½ teaspoon Citrus Pepper Seasoning Blend
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⅛ teaspoon sea salt, optional
-
1½ cups cooked cannellini beans (no salt added if canned)
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1 cup chopped cucumbers
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1 cup seeded and chopped tomatoes
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¼ cup chopped red onion
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½ cup crumbled sheep’s milk feta cheese
Directions
In medium bowl, whisk together first 6 ingredients.
Add beans, cucumbers, tomatoes and onions. Toss to coat well.
Gently stir in cheese. Let stand 15 minutes or refrigerate up to 1 day ahead.
Nutrition
Serving Size
1 serving
Calories 210,
Total Fat
11 g,
Saturated Fat
3 g,
Cholesterol
10 mg,
Sodium
220 mg,
Carbs
21 g,
Fiber
5 g,
Sugar
6 g,
Protein
8 g