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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Lemony Bean Salad

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.

Cooking Light DECEMBER 2011

  • Yield: Serves 4 (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 3g
  • Saturated fat: 0.8g
  • Sodium: 194mg
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Lemony Bean Salad recipe

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