Lemon and Herb Summer Bean Salad
Try this Lemon and Herb Summer Bean Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 1/2 cup fresh parsley chopped
- zest of one lemon
- juice of 2 lemons
- 1/2 cup celery thinly sliced
- 1 small red onion finely chopped (about 1 cup)
- 1 cups shredded carrots about 2 large carrots
- 2 (19 oz) cans cannellini beans or other white beans
- 2 cloves garlic minced or pushed through a press
- 2 tablespoons fresh sage or basil cut into thinly strips (chiffonade)
- Carbohydrate 3.17488589935698 g
- Cholesterol 0 mg
- Fat 1.81341714927592 g
- Fiber 0.888656242075096 g
- Protein 0.522777226993916 g
- Saturated Fat 0.253552609494098 g
- Serving Size 1 1 serving (40g)
- Sodium 179.579117195649 mg
- Sugar 2.28622965728189 g
- Trans Fat 0.0841526016168139 g
- Calories 28 calories
In a large bowl combine all salad ingredients.In a mason jar with a lid combine all dressing ingredients, tightly fix lid to jar and shake well to combine. (Alternatively, add all ingredients to a small bowl and whisk to combine). Pour dressing over salad. Taste for seasonings, add more salt and pepper if desired. Serve immediately or refrigerate for up to 3 days.
