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Black and White Bean Salad

Yield serves 6 (serving size: 2/3 cup)

Ingredients

  • 1/2 cup bottled roasted red bell peppers, wiped dry with a paper towel and sliced
  • 1/4 cup finely chopped celery
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 (15-ounce) can black beans, rinsed
  • 1 (15-ounce) can butter beans or white cannellini beans, rinsed

Nutrition Information

  • calories 153
  • caloriesfromfat 33 %
  • fat 7 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 23 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 780 mg
  • calcium 53 mg

How to Make It

  1. Combine all ingredients in a large bowl; toss gently to coat.