White Bean and Red Onion Salad

Servings: 6-8


  • 2 (15-oz.) cans cannellini beans (white kidney)
  • 1/4 small red onion, peeled and thinly sliced
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp. Balsamic Vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Snipped fresh basil


Drain beans into a colander and rinse undercold water; drain well. Place in a mediumbowl with onion. Whisk together oil,vinegar, salt and pepper and pour overbeans; toss well to coat. Cover and chillfor at least 1 hour, stirring occasionally.Top with fresh basil before serving.

Fiber: 5 g