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–+ servings
A bowl of white bean salad made with green beans and red onions
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4.92 from 12 votes

Garden Herb White & Green Bean Salad

A cold green bean salad made with white cannellini beans tossed in a light dressing vinaigrette made with fresh garden herbs.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner, Salad, Side Dish
Cuisine: Italian
Keyword: Cannellini Beans, Green Beans, Healthy Salad Recipes, Side Dish, White Beans
Servings: 6 servings
Calories: 370kcal
Author: Alisa Infanti | The Delicious Spoon

Equipment

  • Vegetable Steamer
  • Large Bowl
  • Chopping Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon

Ingredients

  • 1 can cannellini or white kidney beans 540 ml can, drained and rinsed
  • 1 lb green beans trimmed and cut in half
  • 1/2 cup red onion thinly sliced
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp garlic minced
  • 1 tsp dried oregano
  • 1 1/2 tsp fresh parsley finely chopped
  • 1 1/2 tsp fresh basil finely chopped
  • 1 tsp fresh rosemark finely chopped
  • 3/4 tsp salt

Instructions

  • Steam the green beans over boiling water for 3 minutes or until tender but still crisp. Once cooked remove and immediately rinse in cold water to cool and stop the cooking process.
  • In a large bowl add the green beans, cannellini beans, onion, garlic, olive oil, red wine vinegar, oregano, basil, parsley, rosemary and salt. Mix well until combined. Serve.

Notes

Storage
Store in the fridge in a sealed container for up to 5 days.
Approx 21 Day Fix Container Count
3/4 green, 1 yellow, 1 1/2 tsp
 

Nutrition

Serving: 177g | Calories: 370kcal | Carbohydrates: 48.8g | Protein: 18.2g | Fat: 12.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 8.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 314mg | Potassium: 1175mg | Fiber: 20g | Sugar: 4.5g | Vitamin A: 566IU | Vitamin C: 13.8mg | Calcium: 136mg | Iron: 6.8mg