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Recipe

White Bean Salad with Mint and Red Onion

Scott Phillips

Servings: four.

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

Ingredients

  • 1/2┬ácup small-diced red onion
  • 3 Tbs. sherry vinegar
  • 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
  • 1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
  • 1/2 cup small-diced red bell pepper
  • 2 Tbs. nonpareil (small) capers
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 530
      Carbohydrates (g): 21
      Fiber (g): 7
      Protein (g): 7

Preparation

  • In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans,┬ámint, red pepper, capers, olive oil, and salt and pepper to taste.

Reviews

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Reviews

  • 1newskibum | 08/22/2015

    This is simply divine! Whips together in a jiffy. Healthy!

  • ndchef | 07/05/2014

    I used dried, soaked beans, so I pretty much doubled this recipe. Roasted two red peppers, which was great. Glad to know to cut down the vinegar. I think I chopped the mint too fine (used mini-processor), so will hand chop it next time. It was good with leg of lamb.

  • Snowbirder | 06/24/2012

    I used two 15 oz. cans of cannellini beans, with other ingredient quantities as specified in recipe. It was the perfect balance. This will be a salad I will make over and over again.

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