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5 from 1 vote

Lemon-Parsley White Bean Salad

Prep Time5 minutes
Total Time5 minutes
Servings: 2
Author: Camilla

Ingredients

  • 1 15- ounce can white beans e.g., Great Northern, Cannellini, White Navy
  • 2 tsp extra-virgin olive oil
  • 2 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 cup roughly chopped parsley leaves
  • fine sea salt & freshly cracked pepper

Instructions

  • Rinse and drain the beans; be sure to shake off as much water as possible (so as not to dilute the dressing).
  • In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mustard with a fork. Add the beans and parsley; gently toss to coat. Season to taste with salt & pepper. Serve immediately or store, in the refrigerator, for up to 3 days.

Nutrition

Serving: 1/2 of recipe (just under 1 cup) | Calories: 212kcal | Carbohydrates: 28.6g | Protein: 10.3g | Fat: 6.6g | Saturated Fat: 0.7g | Sodium: 68mg | Fiber: 8.3g