This simple salad of white beans is the final summer salad! It is quick and easy to make, but it does not pour with a mixture of refreshing Mediterranean vegetables, fresh herbs, creamy wristan beans and lemon vinaigrette.
You have fresh summer salads? Take a look at my Mint and Feta Watermelon Salad, broccoli salad, macaroni salad and chickpea salad while you are here.
Canned white beans may look At first glance, however, once you learn their endless uses, you will love to have them in your closet. With its creamy texture, melted in the mouth and butter taste, these beans make white beans soup, dry tomato butter beans and many more heavenly recipes.
This recipe for fast and easy white beans salad is another way to use some cane beans. Has fresh and vibrant Mediterranean flavors and is full of vegetable proteinDoing -anything less boring.
The beans are combined with herbs and a mixture of Mediterranean vegetables, such as cherry tomatoes, olives, red onions and cucumbers, then thrown with extra virgin olive oil and fresh lemon juice to round each bite. Simple, bright and refreshing, has everything you need in a summer salad.
Why will you love this Mediterranean white beans salad
- Mediterranean style – This salad of vegan beans has the best offered by the Mediterranean, such as colored vegetables, fresh parsley and mint leaves to illuminate each bite and a simple lemon vinaigrette.
- Perfect for summer! Crunchy, juicy vegetables and flavors inspired by Herbaceous Italian will keep you in the hot summer days.
- Incredibly fast and easy – Just throw it in a bowl and enjoy!
How to make a salad of vegan white beans
Find the complete recipe with measures on the recipe card below.
Add all the white beans salad to a large bowl and mix it to combine it. Give it a taste and add -more salt, pepper or lemon juice as needed.
Are you looking for a little more flavor? Add a pinch of flakes of paprika, sumac, dry oregano or za’tar, fresh basil leaves and/or a dash of red wine vinegar and pull it.
Place the salad in the fridge to cool -for 30 minutes or serve it. Enjoy!
Frequently asked questions
You can change the Cannellini beans (white kidney beans) to an equal amount of marine beans, large north beans, chickpeas or butter beans (Lima beans).
Dried beans work on this salad, although they are not as convenient as canned beans.
To make this recipe with dry beans, soak 1 cup of dry white beans in the water at night, then drain the water and add the beans to a medium saucepan. Cover with water and heat it to a boil. Allow the beans to simmer until soft and tender (1 to 1.5 hours), then drain -Leave the band to cool -before using the salad.
Serve this creamy salad of white beans as a dish that satisfies any main dish inspired by Italian. I like to combine with light vegan pasta, like my lemon paste, spinach artichoke paste or lemon asparagus paste and a green salad or a vegan césar salad next to it. This vegan tiramisu is always perfect for dessert!
Due to its light and refreshing flavors, this beans salad also combines well with summer favorites. Door -with you on the picnic, potlock or barbecue and enjoy -next to vegan macaroni salads, vegetable burgers, chickpea salad sandwiches and more.
Yes! In fact, the flavors will be even better after letting this salad cool in the fridge. I recommend using it in a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.
The leftover beans salad can be stored in a hermetic container in the fridge up to 2 days. Already more and the vegetables will start to soften.
-
Add all the ingredients to a large mixture bowl and throw it to combine.
-
Taste; Add more salt and pepper to taste, or more lemon juice.
-
To get the best taste, cool the salad in the fridge for 30 minutes before serving.
-
For a little fire, add a pinch of flakes of paprika. You can also add a powder of oregano or sumac to get more flavor.
-
The salad will remain in the fridge, covered, for about 2 days. After that, the vegetables begin to soften -too much.
Service: 1of 6 servings ; Calories: 260kcal ; Carbohydrates: 40g ; Protein: 12g ; Fat: 7g ; Saturated fat: 1g ; Polyinsaturated fat: 1g ; Monoinsaturated fat: 5g ; Sodium: 195mg ; Potassium: 998mg ; Fiber: 9g ; Sugar: 5g ; Vitamin A: 1210IU ; Vitamin C: 49mg ; Calcium: 140mg ; Parró: 5mg
#White #beans #salad
Image Source : www.noracooks.com