Healthy Pregnancy Cookbook

White Bean Salad

This salad works well for make-ahead lunches or can be served as a side dish.

Ingredients

1 cup cannellini beans, soaked overnight
6 cup lightly salted water
1/3 cup olive oil
2 Tbs red wine vinegar
1/2 tsp pepper
1 cup diced red onion
1 cup diced tomatoes
2 Tbs fresh chopped herbs (mint, sage or parsley) or 2 t dried herbs

Procedure

1. Cook the beans in lightly salted water until tender, but not soft. You should have about 3 cups of beans. adjust seasoning.


2. Drain and transfer to a mixing bowl. Add 1/3 cup olive oil, the vinegar, salt and pepper; toss to coat. Let cool. Add the onion, tomatoes and herbs; combine well. Taste and adjust seasoning.

Per 1/5th of salad: Calories 279; Calories from fat 130(47%); Fat 15g; Carbohydrates 29g; Sugar 1g; Fiber 7g; Protein 10g

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