White Bean Salad

Simple white bean salad with marinated cannellini beans, freshly chopped onion and peppers, olive oil, and red wine vinegar. A healthy, no-cook summer salad that’s also a great dip. A great little meal prep friendly, protein-packed side dish.

Course Appetizers, Sides

Cuisine American, Italian, Mediterranean

Diet Vegetarian

Recipe Type Beans, Camping, Dips, Football Food, No-Cook, Summer

Skill Level Easy

Prep Time 10

Chill Time 30

Total Time 40

Servings

Calories 316kcal

Author Angela G.

Equipment

slotted serving spoon

Ingredients

½ cup olive oil
⅓ cup red wine vinegar
¼ cup fresh parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 15oz cannellini beans (canned) drained and rinsed
1 red bell pepper diced
1 green bell pepper diced
1 shallot minced

Instructions

In a large mixing bowl, whisk together the oil, vinegar,parsley, garlic powder, onion powder, salt, and pepper.
Stir in beans, red pepper, green pepper, and shallots.
Cover and refrigerate for at least 30 minutes before serving. Toss before serving.

Notes

Use a slotted spoon to serve.

Nutrition