White Bean Fiesta Salad
Another great bean recipe to keep you on track.
White Bean Fiesta Salad
| 2 cups | white pea beans, soaked and cooked or canned in water; drained and rinsed |
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| 2 | large stalks celery, thinly sliced on the diagonal |
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| 1 | small red onion, halved and thinly sliced |
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| ½ | small red pepper, thinly sliced |
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| ½ | small green pepper, thinly sliced |
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| 1 cup | cherry tomatoes, halved |
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| 1 cup | watercress, leaves picked from stem |
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| 1 tbsp | fresh chives, chopped |
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| Vinaigrette: | ||
| 1 tsp | fresh garlic, minced |
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| 1 tsp | Dijon mustard |
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| 1 tbsp | balsamic vinegar |
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| 1/2 cup | olive oil |
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| Salt and pepper to taste |
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In a large glass or plastic serving bowl, combine beans, celery, onion, peppers and tomatoes; set aside.
Vinaigrette: In a small mixing bowl, combine the garlic, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. Pour over the bean mixture and mix well. Cover and refrigerate for at least four hours or overnight. Just before serving, add watercress and chives and toss lightly. Adjust seasoning.
Nutritional information for one serving
| Nutritional information for one serving | |
| Calories | 168 |
| Protein | 4 g |
| Fat | 12 g |
| Carbohydrates | 13 g |
| Sodium | 19 mg |
| Fibre | 2.4 g |
Serves 10
Recipes reprinted with the permission of the Ontario Bean Producers’ Marketing Board. For more information, visit: www.ontariobeans.on.ca.
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