White Bean Salad
A fresh, hearty salad made with lemony marinated cannellini beans, arugula, tomatoes, roasted red peppers, and crunchy croutons. Fast, filling, and great for lunch.
Servings: 4
Ingredients
Marinated Beans
- 1 can(s) (15 oz) cannellini beans drained and rinsed
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) lemon juice
- 3 tablespoon(s) chopped fresh chives
- ¼ teaspoon(s) garlic powder
- ⅓ cup(s) chopped sun-dried tomatoes oil-packed, drained
- ¼ teaspoon(s) salt
- ¼ teaspoon(s) black pepper
Salad
- 5 oz arugula about 6–8 cups
- 1 cup(s) cherry tomatoes halved
- ½ cup(s) sliced roasted red peppers
- ¼ cup(s) finely chopped red onion
- 1 cup(s) croutons
- ½ cup(s) vinaigrette store-bought or homemade
Instructions
- Marinate the beans: In a bowl, mix beans, olive oil, lemon juice, chives, garlic powder, sun-dried tomatoes, salt, and pepper.
- Assemble salad: In a large bowl, add arugula, cherry tomatoes, roasted red peppers, red onion, and croutons.
- Toss and serve: Add the marinated beans and drizzle with vinaigrette. Toss gently and serve immediately or for best flavor, let the beans sit 10 minutes before serving.
Notes
Storage: Store leftovers up to 3 days, but keep croutons separate.
Gluten-Free: Use gluten-free croutons or toasted GF bread.
Oil-Free: Use oil-free vinaigrette, skip the olive oil in the beans, and use air-packed sun-dried tomatoes instead (rehydrate them in hot water for 10 minutes to soften if needed).
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 325kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 712mg | Potassium: 422mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1331IU | Vitamin C: 35mg | Calcium: 149mg | Iron: 4mg
Find it online:
https://www.easyveganmealplan.com/recipe/white-bean-salad/