CANNELLINI BEAN SALAD

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Cannellini Bean Salad image

This came from my South Beach Diet newsletter, Daily Dish. It is perfect for Phase 1 dieters but of course good for anyone. This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work or a potluck. Serve it as a side with grilled chicken or fish. You can substitute 2 or 3 tablespoons chopped fresh herbs for dried oregano or try dried basil instead if you wish.I used garbanzo beans since I didn't have cannellini and it is awesome. Enjoy!

Provided by Bay Laurel

Categories     < 15 Mins

Time 10m

Yield 1 per serving, 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon red onion, minced
3/4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15 ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
salt & freshly ground black pepper

Steps:

  • Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

Nutrition Facts : Calories 239.4, Fat 7.4, SaturatedFat 1.1, Sodium 10.2, Carbohydrate 34.3, Fiber 8.2, Sugar 4.3, Protein 11.7

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