Go Back
–+ servings
Low cholesterol bean salad displayed in a yellow bowl on a wood table beside parsley.

Low Cholesterol Bean Salad

This low cholesterol bean salad comes together in 15 minutes using ingredients from your fridge and pantry.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Snack
Cuisine Mediterranean
Servings 6
Calories 401 kcal

Equipment

  • 1 bowl
  • 1 knife
  • 1 cutting board
  • 1 strainer

Ingredients
  

Salad

  • 540 mL cannellini beans rinsed and drained if using canned
  • 540 mL chickpeas rinsed and rained if using canned
  • 2-3 stalks celery diced
  • 3 green onions thinly sliced
  • 1/2 cup fresh parsley chopped
  • 2-3 tbsp fresh mint chopped
  • 1 cup walnuts roughly chopped
  • 1/2 cup crumbed feta cheese
  • 1 lemon zest

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 clove garlic minced
  • 1 tsp oregano
  • 1 tsp white sugar
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes optional

Instructions
 

  • Toast the walnuts in 350F oven for 7-8 minutes or until fragrant. Let cool, then roughly chip
  • In a large bowl, combine the cannellini beans, chickpeas, celery, green onions, parsley, mint, toast walnuts, feta, and lemon zest
  • In a small bowl or jar, whisk together dressing components
  • Pour the dressing over the salad and gently toss until everything is evenly coated
  • Let the salad sit for 15-20 minutes before serving to allow the flavours to meld
  • Just before serving, garnish with any extra lemon zest

Nutrition

Calories: 401kcalCarbohydrates: 34gProtein: 16gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 298mgPotassium: 378mgFiber: 10gSugar: 5gVitamin A: 653IUVitamin C: 13mgCalcium: 122mgIron: 5mg
Keyword heart healthy
Tried this recipe?Let us know how it was!