Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield
Serves 4 (serving size: 1/2 cup)

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.

How to Make It

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.

Chef's Notes

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.

Ratings & Reviews

JulieRae97's Review

jdowd0212
January 07, 2013
I just finished making this, and took a small sample bite. Delicious!

Linz2001um's Review

Linz2001um
December 20, 2011
This is very good and super easy to make. I have made it a few times and have gotten many compliments on it. I usually make the night before so the flavors can meld. I have tripled the recipe each time I've made it (for groups).

jdowd0212's Review

JulieRae97
November 27, 2011
Very good, light and easy. I doubled this for four and it was still a little skimpy. This would go well with fish, chicken or steak. I added some lemon zest as well.