Rainbow White Bean Salad
Beans are excellent source of protein, and this hearty, flavorful bean salad is the meal prep lunch of your dreams - mix it up on Sunday and have it ready to go for lunches all throughout the week!
Servings: 8 Servings
Ingredients
- 1/3 cup sun-dried tomatoes finely diced
- 1 clove garlic finely minced
- Kosher salt
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Two 15-oz cans of white beans drained and rinsed
- 1 red pepper finely diced
- 1 yellow pepper finely diced
- ½ head fennel diced
- ½ of a medium red onion finely diced
- 2 ounces Parmesan cheese freshly grated
- 1 cup mixed fresh herbs such as basil oregano, and/or parsley, chopped
Instructions
- In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.
- Add the drained and rinsed white beans and season with a teaspoon of salt. Toss and let the beans sit while you prepare your vegetables.
- Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it. Add a pinch more of salt or another splash of vinegar if you’d like.
- Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.
Nutrition
Calories: 259kcal | Carbohydrates: 29g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 795mg | Fiber: 7g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 51mg | Calcium: 185mg | Iron: 4mg
