15oz. canned cannellini beansdrained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
1/4red onionfinely diced
1 - 2tsp. capersto taste, drained
Instructions
In a medium bowl, combine the lemon juice and oil. Gently stir in the beans, onions and capers. Chill until you are ready to serve it, up to 24 hours.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 4g, 6%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 510mg, 21%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 6g, 24%; Sugar: 1g; Protein: 8gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter