• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Bean-Vegetable Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 3/4 c Diced carrot
  • 3 tb Red wine vinegar
  • 2 tb Olive oil
  • 1/4 ts Salt
  • 1/4 ts Dried basil
  • 1/8 ts Dried thyme
  • 1/8 ts Crushed red pepper
  • 1/8 ts Rubbed sage
  • 1/8 ts Black pepper
  • 2 Cloves garlic, minced
  • 1 c Diced yellow bell pepper
  • 1/2 c Thinly sliced green onions
  • 10 Cherry tomatoes, quartered
  • 32 oz Cannellini beans or other
  • -white beans, rinsed and
  • -drained
  • 4 c Torn curly endive


Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1
minute. Drain; set aside.

Combine vinegar and the next 8 ingredients (vinegar through garlic) in a
large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green
onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving
size: 1-1/2 cups bean mixture and 1 cup endive).

Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein;
162g Carbohydrate; 0mg Cholesterol; 225mg Sodium

Serving Ideas : Spoon onto individual endive-lined salad plates.

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