White Bean-Vegetable Salad

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White Bean-Vegetable Salad Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
4 servings (serving size: 1 1/2 cups bean mixture and 1 cup endive)


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3/4 cup diced carrot
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper
1/8 teaspoon rubbed sage
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup diced yellow bell pepper
1/2 cup thinly sliced green onions
10 cherry tomatoes, quartered
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
4 cups torn curly endive


Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.

Created date

June 2004

Nutritional Information

Calories 278
Caloriesfromfat 26 %
Fat 7.9 g
Satfat 1.1 g
Monofat 5.1 g
Polyfat 1.1 g
Protein 13.5 g
Carbohydrate 40 g
Fiber 7.3 g
Cholesterol 0.0 mg
Iron 5.5 mg
Sodium 499 mg
Calcium 89 mg