Cannellini Bean Salad
A quick and easy salad that is fresh, crunchy, full of flavour and will keep you full!
Servings 3 - 4
Calories 173kcal
Ingredients
- 1 can cannellini beans, drained & rinsed
- 200 g cherry tomatoes, sliced in half (Note 1)
- 1 1/2 cups cucumber, unpeeled, sliced & cut into quarters
- 1 1/2 cups flat leaf / continental parsley, roughly chopped (loosely packed)
- 3 tbsp mint, torn (Note 2)
Dressing
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 tsp lemon juice
Instructions
- Combine the cannellini beans, cherry tomatoes, cucumber, parsley and mint in a large bowl.
- Add the extra virgin olive oil, white wine vinegar and lemon juice to a jar. Put the lid on and shake to mix.
- Pour the dressing over the salad and stir to coat.
- Serve and enjoy!
Notes
- Cherry Tomatoes - I chose a punnet of the Fresh Medley Perino Tomatoes from Coles, as they are multi-coloured, which means they offer a greater variety of nutrients. However, regular cherry tomatoes will also work.
- Mint - If not serving straight away, I recommend leaving the mint out until you do. The lemon juice in the dressing will cause the mint to turn slightly grey and look unappealing, but still good ok to eat.
- Dressing - To preserve the salad for a later time, hold of on Step 3/adding the dressing. Only dress the salad prior to serving.
- Customisation - This recipe goes well with other salad vegetables including lettuce, rocket or spinach, but you may need to increase the amount of dressing. However, salad leaves will begin to wilt and break down after 2-3 days in the dressing.
- Nutrition - Calculated per serving assuming 3 serves.
Nutrition
Serving: 268g | Calories: 173kcal | Carbohydrates: 18.7g | Protein: 7.5g | Fat: 7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 333mg | Fiber: 8.1g | Sugar: 3.8g | Vitamin A: 2391IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 5mg