Lemony Bean Salad

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Lemony Bean Salad Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
A tangy vinaigrette of lemon juice and Dijon mustard dresses this quick side salad of cannellini beans. Lemony Bean Salad works well with any meat and is ready in mere minutes.
Serves 4 (serving size: 1/2 cup)


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2 tablespoons lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon ­Dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon sugar
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons shaved fresh Parmigiano-Reggiano cheese


1. Combine lemon juice, olive oil, garlic, ­Dijon mustard, black pepper, and sugar in a large bowl, stirring with a whisk. Add onion, parsley, and cannellini beans; toss gently to coat. Top with shaved fresh ­Parmigiano-Reggiano cheese.

Created date

November 2011

Nutritional Information

Calories 86
Fat 3 g
Satfat 0.8 g
Sodium 194 mg