Cannellini Bean, Parsley, Tomato, Red Onion Salad
User Reviews
5
Cannellini Bean, Parsley, Tomato, Red Onion Salad
Description
The salad begins by preparing a dressing that blends olive oil with white balsamic vinegar, lemon juice, Dijon mustard, kosher salt, black pepper, and a subtle hint of nutmeg. This dressing adds acidity, creaminess, and seasoning, enhancing the other ingredients. The salad base consists of drained cannellini beans, diced red onion, seeded and diced Roma tomato, chopped fresh tarragon, and curly parsley for fresh herbal flavor and texture contrast.
Tossing the dressing into the salad just before serving ensures the beans and vegetables stay fresh and crisp without wilting or losing texture. The herbs introduce aromatic, slightly sweet notes that balance the robust beans and bright vegetables. This mix can serve as a light side dish or a refreshing starter.
Because the dressing can cause wilting, it’s best to dress the salad within 24 hours. Avoid freezing the salad as texture will degrade. Leftovers with dressing added can remain fresh for about one day, though the salad is best enjoyed fresh for optimal crispness and flavor.
Ingredients
- 15 oz cannellini beans drained and rinsed
- ¼ cup red onion finely diced
- 1 Roma tomato seeded, cored, and diced
- 1 Tbsp tarragon fresh, chopped
- 2 Tbsp parsley fresh, chopped, curly
Dressing
- 2 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp lemon juice
- ½ tsp Dijon mustard
- dash nutmeg
Instructions
- To make the dressing: In a bowl whisk olive oil, and white balsamic. Add salt, pepper, lemon juice, mustard, and nutmeg. Whisk again to combine.
- Set dressing aside until ready to use.
- In a large bowl toss together, beans, red onion, tomato, tarragon, and parsley.
- Drizzle dressing over bean mixture, and mix thoroughly.
Notes
- Prepare the salad dressing separately and add it to the salad just before serving to keep the ingredients fresh and crisp.
- The salad can be made up to one day in advance without dressing and kept refrigerated.
- Do not freeze the salad as the texture will become mushy upon thawing.
- After adding dressing, leftovers can be refrigerated and eaten within one day for best quality and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 1059mg | 44% |
| Potassium | 121mg | 3% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 143mg | 14% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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