White Bean Salad with Basil Vinaigrette
-
10 Mins
Prep Time
-
4
Servings
- 414
Calories
- 26g
Fat
- 34g
Carbs
- 13g
Protein
Rheumatoid Arthritis
Ingredients
- 1 Can (15.5 oz) Cannellini Beans, drained and rinsed
- 1 Cucumber, washed and chopped
- 1 Avocado, peeled and chopped
- ½ Cup Matchstick Radishes
- ½ Cup Cherry Tomatoes, washed and halved
- ¼ Cup Feta Cheese
- ¼ Cup Sunflower Seeds
- ½ Cup Lemon Juice
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Basil, washed and tightly packed
- 2 Tbsp Honey
- 2 Cloves of Garlic
- 1 Tbsp Dijon Mustard
- Salt and Pepper, to taste
- Allergens:
- D Dairy
- View Substitutions
-
DDairy:
Omit feta cheese
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Combine Ingredients for Bean Salad To a large bowl, add all the salad ingredients – beans, cucumber, avocado, radish, cherry tomatoes, feta cheese and sunflower seeds. Stir and set aside.
3.
Make Vinaigrette Add all vinaigrette ingredients to a blender or small bowl. Blend or use a stick blender to blend the ingredients until well mixed.
4.
Plate Plate the bean salad and drizzle with vinaigrette, to taste. Top with additional feta and/or sunflower seeds, if desired. Enjoy!
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
RA Cooking Tips
-
Use a Can Opener
Use an electric can opener to open the beans.
-
Purchase Pre-Cut
Purchase matchstick or coin-cut radishes.
-
Tomatoes
Leave cherry tomatoes whole
-
Use an Avocado Tool
Use an avocado tool to peel, pit and slice the avocado.
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