Rainbow White Bean Salad (Easy, healthy meal prep!) (Gluten-free) | Kat Can Cook

Kat Can Cook

Name: Rainbow White Bean Salad (Easy, healthy meal prep!) (Gluten-free)
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: California Sun Dry Julienne Cut Sun-Dried Tomatoes; Elephant Garlic; David's Kosher Salt; SIGNATURE SELECTS Vinegar, Red Wine; Asturi Bruschettini, Classico Virgin Olive Oil; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS White Beans; Organic Red Pepper; Org Peppers Yellow; Fennel; Organic Red Onion Bag; O Organics Cheese, Organic, Shredded, Parmesan; O Organics Fresh Herb Blend

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Rainbow White Bean Salad (Easy, healthy meal prep!) (Gluten-free)

Serves 815 mins prep0 mins cook

Beans are excellent source of protein, and this hearty, flavorful bean salad is the meal prep lunch of your dreams - mix it up on Sunday and have it ready to go for lunches all throughout the week!

0 servings

What you need

California Sun Dry Julienne Cut Sun-Dried Tomatoes

cup sundried tomatoes

clove garlic

kosher salt

cup red wine vinegar

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

tsp dijon mustard

cup fresh mixed herbs

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Instructions


0 In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.
1 Add the drained and rinsed white beans and season with a teaspoon of salt.  Toss and let the beans sit while you prepare your vegetables.
2 Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it.  Add a pinch more of salt or another splash of vinegar if you’d like.  
3 Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.

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