Wild White Bean Salad

  • 1 cup Red Bell Pepper, diced
  • 3/4 cup Celery, diced
  • 3 tablespoons Fresh Parsley, chopped
  • 1 cup Cannellini beans (160 gr) rinsed and drained ***
  • 3 cups cooked Wild Rice (490 gr cooked)**

Combine above ingredients together and toss with vinaigrette (recipe follows). Refrigerate for several hours to allow the flavors to meld and the rice to absorb the vinaigrette.

** 1 cup dry makes approximately 3 cups cooked wild rice.


Vinaigrette

  • 2 teaspoons Dijon Mustard
  • 3 tablespoons Honey
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons Good Balsamic Vinegar
  • 1/4 teaspoon Sea Salt
  • Pepper to taste

Blend together until emulsified using a small whisk or fork.


Recipe makes 5.2 servings or 1 cup each. This is a very generous serving but very low in calories and high in nutrition. you could easily serve 1/2 cup on a bed of spinach or arugula for a nice spring salad. Toss a little olive oil and balsamic vinegar on the greens then top with the bean salad.

***If you can find the giant lima beans know as Gigandes Beans, use those in place of the cannellini beans. They are a delicious bean.


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