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White Bean and Red Onion Salad

White Bean and Red Onion Salad

Jessica Braider
Packed with flavor and varied textures, this salad is a keeper.
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 161 kcal

Ingredients
  

  • 1/2 lemon juice only, (about 2 Tbsp.)
  • 1 Tbsp. extra virgin olive oil
  • 15 oz. canned cannellini beans drained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 1/4 red onion finely diced
  • 1 - 2 tsp. capers to 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

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Nutrition

Calories: 161kcalCarbohydrates: 24gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 40mgPotassium: 512mgFiber: 6gSugar: 1gVitamin A: 5IUVitamin C: 8mgCalcium: 83mgIron: 3mg
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
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