Black and White Bean Salad

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

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 33%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 23g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 780mg
  • Calcium: 53mg

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

Preparation

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