Photo: Anna Pelzer
White Bean, Radish, and Snap Pea Salad Recipe
11 ingredients
4-6 side servings
openrecipes
Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
Estimated Nutrition (whole recipe, rough)
410
Calories
28g
Protein
15g
Fat
44g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons minced shallot
- 1 teaspoon white wine vinegar
- 2 teaspoons lemon juice
- 1 heaping tablespoon plain yogurt
- 1 tablespoon extra virgin olive oil
- salt and black pepper, to taste
- 1 15-ounce can small white beans (navy beans)
- 3 radishes, thinly sliced
- 1/2 pound snap peas, cut in half
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes