White Bean-and-Tomato Salad

Lemon juice, olive oil, and sage perk up the flavor of canned beans in this simple, rustic salad. It also makes a great lunch. We recommend serving it with Quick Pita Chips.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 0.0%
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.5g
  • Carbohydrate: 30.4g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 322mg
  • Calcium: 83mg

Ingredients

  • 1 (15.8-ounce) can Great Northern beans, rinsed and drained
  • 3 cups chopped seeded tomato
  • 3 tablespoons chopped celery
  • 2 tablespoons sliced green onions
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons chopped fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Sage sprigs (optional)

Preparation

  1. 1. Combine first 9 ingredients in a bowl; toss gently. Garnish with sage sprigs, if desired.
  2. carbo rating: 23
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