White Bean Vinaigrette Salad

This simple, tasty bean salad, popular in France, comes from my cardiac rehab dietitian. Its flavor becomes more intense when left in the refrigerator overnight. This is ideal for a bariatric patient. Pack this salad into the Gladware ½ cup containers for a lunch or dinner side. It keeps well for a week or so in the refrigerator.

As you follow my recipes you will find out that I am a big fan of cooking with beans. They are a good source of protein. Here’s a tip when using canned beans. Rinse the beans in a colander, tossing gently. This eliminates about 30% of the salt. Most canned goods are packed in salt as a natural preservative. You do not need this extra salt. It is better to salt your foods sparingly and add it yourself as you assemble and taste the finished product.

Give this recipe a shot. I know your dietitian is begging you to have some beans. This recipe won me over. It’s simple, delicious, and high in protein. It is something that you can make once and eat many times during the whole week.

White Bean Vinaigrette Salad

1          15 oz. can Great Northern beans, drained and rinsed
1          garlic clove, minced
2          Tbs. minced fresh parsley
½         cup chopped celery
1/8       tsp salt, if desired
black pepper, to taste
1          Tbs. olive oil
2          tsp red wine vinegar

Mix all ingredients in a. medium-sized bowl. Refrigerate for one to two hours before serving. 4 servings

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