By: Co+op Total Time: 15 minutes Servings: 4

Looking for a hearty side dish? Cannellini beans are plump and creamy, and the addition of crunchy carrots and celery gives this salad some snap. This is a great packable lunch, too.

Ingredients

• 1 can cannellini beans, drained and rinsed
• 1/2 cup grated carrots
• 1/4 cup red onion, thinly sliced
• 2 large Roma tomatoes, chopped
• 1 rib celery, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• Black pepper

Preparation

1. Place beans in a large bowl. Add the carrots, onion, tomatoes, celery and parsley and toss to mix.
2. In a cup, stir the olive oil and vinegar to mix, and pour over the beans. Add salt and pepper and toss to coat.
3. Serve immediately.

Nutritional Information

200 calories, 11 g. fat, 0 mg. cholesterol, 660 mg. sodium, 20 g. carbohydrate, 8 g. fiber, 7 g. protein

Tags: 4th of july, beans, budget, carrots, celery, dairy free, gluten-free, high fiber, parsley, picnic, quick and easy, salads, side dishes, tomatoes, vegan, vegetables, vegetarian, wheat-free

[Reprinted or posted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop ]