Description
A fresh and hearty Italian grinder bean salad packed with beans and vegetables.
Ingredients
Scale
- 1 can of cannellini beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, diced
- 1/2 cup of bell pepper, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cannellini beans and kidney beans.
- Add the cherry tomatoes, red onion, bell pepper, and parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- This salad can be made a day in advance.
- Feel free to add other vegetables like cucumber or corn.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Italian Grinder Bean Salad