White Bean and Hearts of Palm Salad
This is a 15-mInute pantry salad, with the addition of some cucumber, celery, and onion.
Servings: 4 People
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 1 (15-ounce) can white beans (such as cannellini or White Northern)
- 1 cup sliced hearts of palm
- 1 cup sliced cucumber (quarter the cucumber lengthwise, and then slice)
- ½ cup chopped celery
- ½ cup chopped onion
Instructions
- In a large bowl, combine the vinegar, lemon juice, mustard, salt, and pepper. Add the beans, hearts of palm, cucumber, celery, and onion.
- Toss everything together and enjoy!
Notes
- You can use all vinegar or all citrus juice instead of a combo; whatever you have around.
- You can skip the whole make-your-own dressing thing, and use about 1/4 cup of bottled vinaigrette, or you can use whatever vinaigrette you made earlier in the week.
- If you’d like to add some crumbled feta or cotija cheese, that would change the salad from being vegan to vegetarian, but it would be delicious. I also think some chopped up radicchio would be great, adding an appealing bitterness and purpley color.
Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 1674mg | Fiber: 7g | Sugar: 12g | Vitamin A: 121IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 4mg