Photo: Johnny Autry; Styling: Mary Clayton Carl
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.
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