Lemon-Dill White Bean Salad

Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Protein: 5.7g
  • Carbohydrate: 17.4g
  • Fiber: 4.0g
  • Cholesterol: 0mg
  • Iron: 1.7mg
  • Sodium: 541mg
  • Calcium: 43mg

Ingredients

  • 1 (16-ounce) can navy beans, rinsed and drained
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 8 slices tomato (about 1 large)
  • 1 lemon, quartered (optional)

Preparation

  1. Combine first 6 ingredients in a medium bowl, tossing gently. Place 2 tomato slices on each of 4 individual salad plates; top each with 1/2 cup bean mixture. Serve with a lemon wedge, if desired.
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