Marinated Bean Salad

Serving Size
¼ of the salad, plus 4 Ryvita crackers
Prep Time
10 minutes; 30 minutes to let sit (inactive)
Marinated Bean Salad

Nutrition Information

Calories 211.5
Fat 6.4 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 216.3 mg
Carbs 39.6 g
Fiber 10.7 g
Protein 8.7 g
Sugar 1.5 g
Calcium 115.3 mg
Potassium 470.5 mg

Snappy green beans, canned white beans, and jarred, roasted red peppers are combined in a flavorful vinaigrette. The longer it sits, the better it gets, so this is a great make-ahead option. Serving it over a few handfuls of arugula ups the veggie quotient, and it’s great with whole-grain crackers.


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  1. Snip the stem ends off the green beans. Slice into bite-size pieces. Add to a large mixing bowl.
  2. Add the drained and rinsed cannellini beans, the roasted red peppers, and the fresh parsley. Drizzle the vinaigrette over the top and sprinkle with the pepper. Use a wooden spoon or spatula to combine.
  3. Let sit at room temperature for 30 minutes, then serve over the arugula. Enjoy spooned over the crispbread crackers.

Helpful Hints:

  • To ensure you’re buying the healthiest vinaigrette, look for options with low sodium and minimal added sugars.
  • The bean salad can be made up to 3 days in advance. Store in an airtight container in the refrigerator; do not add the arugula until ready to serve.