Marinated White Bean Salad
This Marinated White Bean Salad takes just 10 minutes to make, but sets you up for a several days of fresh, fiber-fueled lunches.
Ingredients
For the Marinated White Bean Salad:
- 1 small garlic clove minced
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh thyme
- ½ teaspoon grated lemon zest
- ¼ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 can cannellini beans, rinsed and drained 19 ounces
For the Salad Jars:
- ¼ small red onion thinly sliced
- ½ cup grape tomatoes halved
- 4 cups packed arugula
Instructions
- Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine.
- Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
Notes
- Instead of mincing your garlic with a knife, feel free to grate it on a microplane if you have one. You’ll have the microplane out anyway for the lemon zest.
- If you don’t have dry mustard powder, a teaspoon of prepared Dijon mustard can be used.
- Use a really good olive oil, as you will taste it in the prepared dressing.
Calories: 202kcal, Carbohydrates: 26g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 159mg, Potassium: 637mg, Fiber: 6g, Sugar: 2g, Vitamin A: 673IU, Vitamin C: 7mg, Calcium: 120mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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