Warm Balsamic Bean Salad
To save time, you can substitute canned cannellini beanstwo 19-ounce cans, rinsed and drained.
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To save time, you can substitute canned cannellini beanstwo 19-ounce cans, rinsed and drained.
Ingredients
- 1/2 cup chopped fresh parsley
- 2 cups dried cannellini beans or other white beans
- 5 cups vegetable broth
- 1 cup dry white wine
- 1 medium onion, diced
- 1/4 cup balsamic vinegar
- 4 medium cloves garlic, minced
- 2 Tbs. fresh lemon juice
- 1 Tbs. sugar
- 1 cup diced red bell pepper
- 1 cup freshly cooked or frozen corn, thawed
- 1 medium stalk celery, diced (1/2 cup)
Preparation
In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.
Drain beans and return to pot. Add broth, wine and onion and bring to a boil. Reduce heat to low and simmer until beans are tender, about 2 hours.
Drain beans and place in large bowl. Stir in remaining ingredients. Season with salt and pepper to taste and serve warm.
Nutrition Information
- Calories 269
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 12 g
- Saturated Fat Content 0 g
- Sodium Content 175 mg
- Sugar Content 0 g