Tuscan Cannellini Bean Salad
This Tuscan Cannellini Bean Salad is full of plant protein from white beans and is bursting with Italian flavors. The perfect Summer meal prep recipe!
Servings: 6 Servings
Calories: 72kcal
Cost: $4
Equipment
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Bowl
- Measuring Cups and Spoons
- 1 Large Spoon
Ingredients
- 2 15oz Cans of Cannellini Beans, drained and rinsed
- ½ Large Fennel Bulb, trimmed, quartered, cored and thinly sliced
- ½ Small Red Onion, thinly sliced
- 1 Cup Grape or Cherry Tomatoes, halved
- ¼ Cup Chopped Sun-Dried Tomatoes
- 1 Cup Lightly Packed Italian Parsley, chopped
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- Salt and Freshly Cracked Black Pepper to taste
Instructions
- In a large bowl combine cannellini beans, sliced fennel, sliced onion, halved grape tomatoes, chopped sundried tomatoes and chopped parsley. Toss to combine.2 15oz Cans of Cannellini Beans, drained and rinsed, ½ Large Fennel Bulb, trimmed, quartered, cored and thinly sliced, ½ Small Red Onion, thinly sliced, 1 Cup Grape or Cherry Tomatoes, halved, ¼ Cup Chopped Sun-Dried Tomatoes, 1 Cup Lightly Packed Italian Parsley, chopped
- Add vinegar and olive oil to the bowl with a pinch of salt and pepper and toss well to coat.2 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, Salt and Freshly Cracked Black Pepper to taste
- Serve immediately or transfer to an airtight container and place in the fridge for up to 4 days.
Notes
If you can't find, cannellini beans, feel free to use any white bean in this recipe.
I do not recommend freezing this recipe.
Nutrition
Serving: 1Serving | Calories: 72kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg