Warm White Bean Salad

Warm White Bean Salad: Main Image

Quick Facts

Servings: 4
Cook Time: 15 min.
For a simple accompaniment to your main course, try this quick and hearty dish.

Ingredients

  • 2 quarts water
  • 1/2 lb brussel sprouts, butt-end removed, halved
  • 2 tsp olive oil
  • 1 cup red onion, sliced into thin strips
  • 1/2 tsp garlic, minced
  • 3 Tbs chicken broth
  • 1 Tbs white wine vinegar
  • 2 cups great northern white beans, cooked
  • 2/3 cup olives, halved
  • 2 tsp sage, chopped
  • 1 1/2 tsp lemon zest, chopped
  • 1/2 tsp salt
  • pinch black pepper, ground

Directions

  • Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender. Drain well.
  • Heat olive oil in a large sauté pan over medium-high heat. Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender. Add garlic and cook for one more minute.
  • Turn heat down to low and pour in chicken broth and vinegar. Stir in remaining ingredients and cook until heated through.

Nutrition Facts

Calories 230
  Calories from Fat 75 (33%)
(13%)Total Fat 8g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(22%)Sodium 532mg
(0%)Potassium 0mg
Total Carbohydrate 29g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(19%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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