White Bean Salad
White bean salad is a quick and easy side dish that Is packed with fresh and delicious flavors. Perfect for meal prep, weeknight meals or an easy lunch.
Servings: 8
Calories: 410kcal
Ingredients
- 32 ounces navy beans
- 16 ounces chickpeas
- 1 bell pepper diced
- ½ red onion diced
- 2 stalks celery diced
- 1 large carrot shredded
- ½ cup fresh parsley coarsely chopped
- ½ cup olive oil
- 1//2 cup red wine vinegar
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add canned beans and chickpeas to a colander, rinse under cold water, and drain well.
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, maple syrup, granulated garlic, basil, thyme, oregano, kosher salt and pepper until well combined.
- Add the beans, vegetables and parsley.
- Toss until everything is coated evenly.
- Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Give it a quick stir and taste before serving – adjust seasoning if needed.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
- Variations: Make it Mediterranean by adding diced cucumber, cherry tomatoes or olives for extra flavor and texture. Crumbled feta cheese or shaved parmesan cheese can be added.
- Meal Prep Tip: This salad is great for lunches – pack it up in individual containers with pita bread or grilled chicken on the side.
Nutrition
Calories: 410kcal | Carbohydrates: 54g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 168mg | Potassium: 763mg | Fiber: 18g | Sugar: 9g | Vitamin A: 2356IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 5mg
