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A refreshing and colorful salad featuring tender white beans, crisp bell peppers, celery, and red onion, all tossed in a zesty, low-sodium lemon-herb dressing. Perfect as a light lunch or a healthy side.
Prepare the salad base
Make the low-sodium dressing
Combine and serve
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A refreshing and colorful salad featuring tender white beans, crisp bell peppers, celery, and red onion, all tossed in a zesty, low-sodium lemon-herb dressing. Perfect as a light lunch or a healthy side.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 267.74 calories per serving with 11.26g of protein, it's a beginner-friendly recipe perfect for lunch or side or snack.
Add a can of drained, no-salt-added tuna or some chopped grilled chicken to make it a more substantial main course.
This recipe is already vegan! Just ensure you are using plant-based ingredients throughout.
Use a pre-made low-sodium vinaigrette instead of making your own to save time.
Add some sweet corn kernels and reduce the amount of red onion to make the flavor more appealing to children.
Cannellini beans are an excellent source of protein, which is essential for muscle repair and overall body function.
The beans and vegetables provide a significant amount of fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Extra virgin olive oil is rich in monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Bell peppers and parsley are great sources of Vitamin C, an important antioxidant that supports the immune system.
Yes, it's very healthy. It's packed with plant-based protein and fiber from the beans, and vitamins from the fresh vegetables. The olive oil provides healthy monounsaturated fats, and this version is specifically low in sodium.
One cup of this White Bean and Vegetable Mix contains approximately 180-220 calories, primarily from the beans and olive oil dressing.
Absolutely! Chickpeas (garbanzo beans), navy beans, or even black beans would work well in this salad. Just be sure to use a no-salt-added variety if you're watching your sodium intake.
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and become even better on the second day.