Green Olive and Celery Dense Bean Salad
Light, fresh and easy to make, this Green Olive and Celery Dense Bean Salad checks all the boxes. Enjoy as a side dish or add your favorite protein for a heartier meal. No matter how you serve it, it’s delicious.
Servings: 6 servings
Calories: 280kcal
Equipment
- 2 mixing bowls one for the dressing and one for the salad
Ingredients
Salad
- 1 can great northern beans 15.5 ounce can, rinse and drain
- 1 can garbanzo beans 15.5 ounce can, rinse and drain
- 1 cup celery sliced
- 1 cup Castellano pitted olives drain and slice in half
- 1 cup mini mozzarella pearls
- ¼ - ⅓ cup shallots finely diced
- ¼ cup sunflower seeds
- 2-3 tablespoons Italian parsley chopped small
Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons Dijon mustard
- kosher salt to taste about ¾ teaspoon
- cracked black pepper to taste
- 1 teaspoon Italian seasoning
Instructions
How to Make
Make the Dressing
- Combine extra virgin olive oil, white wine vinegar, Dijon mustard, kosher salt, cracked black pepper and Italian seasoning. Whisk until well combined.
Assemble
- Add the beans, celery, finely diced shallots, sliced olives, sunflower seeds, mozzarella pearls and chopped parsley to a mixing bowl. Top with the dressing and toss to combine. Serve and enjoy.
Notes
How long will this dense bean salad last in the refrigerator?
Store covered in the refrigerator for four to five days.
Store covered in the refrigerator for four to five days.
Nutrition
Serving: 1serving or 1/6th of the salad with dressing | Calories: 280kcal | Carbohydrates: 5g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 398mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg