Italian Bean Salad

This delicious bean salad is filling, and the perfect side to your favorite Italian dish.


1 15oz can cannellini beans (white kidney beans)
1 medium red bell pepper chopped
1/3 cup fresh parsley chopped small
3 tablespoons basil fresh, chopped small
3 tablespoons onion diced
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/4 cup mozzarella cheese shredded, reduced fat salt to taste
black pepper to taste


Drain and rinse the beans. Chop bell pepper, onion, and herbs. Combine ingredients. Enjoy!

This salad tastes great chilled, and will keep refrigerated for up to 2 days.


You can add a clove of fresh garlic for a bit of extra heat.

Nutritional data

Yield: 6 Servings
Serving Size: 1/2 cup
Calories 100 | Fat 2.5g | Sodium 220mg | Total Carbs 14g | Dietary Fiber 4g | Protein 6g

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