Description
This easy bean salad is one of those salads you can keep in the fridge for days and use it in multiple ways. Packed with flavor from the olives and and herbs, complemented by a bright lemony dressing, it will liven up any plate this summer.
Ingredients
Scale
Bean Salad
- 2 1/2 cups cooked mixed heirloom beans or white beans such as cannelini or great northern white OR 1 can of white beans, drained and rinsed.
- 1/2 cup pitted, sliced castelvetrano olives
- 1/2 cup thinly sliced then chopped sweet white or red onion
- 1/4 cup chopped mixed herbs such as dill, chives, parsely, mint, or basil
Dressing
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 tsp honey or agave
- 1/4 tsp salt
- Fresh ground pepper, to taste
Instructions
- Add beans, olives, herbs, and onion to a mixing bowl.
- Whisk together dressing and then mix into bean salad.
- Serve room temperature or chilled.
Notes
Store in the refrigerator for up to 4 days. It’s even better on day 2 and 3!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3
- Sodium: 260
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 24
- Fiber: 7
- Protein: 7