Mediterranean White Bean Salad

Yummy deliciousness and creamy crunch in this Mediterranean White Bean Salad - you're going to love everything about this one - you can serve it cold or room temperature. Perfect for a buffet or light lunch!

Course Salads

Cuisine Mediterranean

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 345kcal

Author Deb Clark

Ingredients

1 lb dried white beans
¼ cup capers
½ red onion
1 cup arugula
1 cup chopped tomatoes
1 cup sugar snap peas
1 cup grated Parmesan cheese
Lemon Vinaigrette
⅓ cup good olive oil
2 whole lemons
1 ½ teaspoon salt
¾ teaspoon pepper

Instructions

Cook beans according to package directions, drain well and allow to cool for about ½ hour. Place in a large bowl
While the beans are cooling, chop the vegetables. Dice the onion and tomato. Clean the sugar snap peas and slice them into small bite sized pieces on the diagonal. Grate the parmesan cheese. All these ingredients along with the parmesan cheese to the bowl with the beans.
Make the vinaigrette - zest & juice one lemon. Add the lemon juice & zest to a jar with the olive oil, salt & pepper. Shake together really well. Pour over the salad and mix to combine. This salad can be served at room temperature or chilled - perfect for a bbq!

Nutrition