Italian-Style Cannellini Bean Salad
Amber Groeling showed Suzie how to make this on our Friday Four last week, a hit with people who stay on their vegan diets.
1 large red sweet pepper, chopped
1-15 oz. can cannellini beans, drained and rinsed
1 cup cooked quinoa, cooled
1-14.5 oz. can diced Italian style tomatoes, drained
½ cup red onion, diced
¼ cup minced fresh basil
1 T. balsamic vinaigrette
2 T. red wine vinegar
2 T. olive oil
¼ tsp salt and pepper, each
First, combine the peppers, beans, quinoa, tomatoes, onions and basil in a large bowl.
In a small bowl whisk the remaining ingredients. Mix into bean mixture, tossing to coat.
Then, serve chilled or at room temperature.
Nutrition Information: (for side serving ¾ cup serving = 165 calories, 5 g fat, 25 g carb, 6 g fiber, 160 mg sodium, 7 g protein) (for entrée portion 1.25 cup serving = 247 calories, 7.5 g fat, 37.5 g carb, 9 g fiber, 240 mg sodium, 10.5 g fat.