Cannellini Bean Salad with Fresh Herbs

(from Heather Hulsey’s recipe box)

Source: The 30 Day Vegan Challenge

Categories: Healthy Side Dish

Ingredients

  • 2-15 oz. cans (3 cups cooked) cannellini beans, rinsed and drained
  • 4 medium tomatoes, coarsely chopped or 3/4 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 2 to 3 medium cloves garlic, pressed or minced
  • Juice from 1 lemon
  • 3 to 4 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley
  • 1 to 2 tablespoons olive oil
  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • salt and pepper to taste

Directions

  1. Combine all ingredients, season as necessary, and let sit for 15 minutes before serving.

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