White Bean Salad with Spring Vegetables

White Bean Salad with Spring Vegetables

White Bean Salad with Spring Vegetables


5 minutes

Details
  • Servings:   8
  • Calories:   303
  • Protein:   14g
  •  
  • Fiber:   9g
  • Sugar:   4g
  • Carb Total:   24g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   15g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Ingredients
  • 1/4 tsp. sea salt, plus more if needed
  • 2 Tbs. sherry vinegar, plus more if needed
  • 1 small shallot, finely minced
  • 2 tsp. Dijon mustard
  • 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
  • 4 cups (1 3/4 lb./875 g) cooked cannellini beans
  • 3/4 lb. (375 g) sugar snap peas, blanched (about 4 cups)
  • 1/4 cup (1/3 oz./10 g) fresh dill, torn from stems
  • 1/2 cup (3/4 oz./20 g) very thinly sliced fresh chives
  • Sea salt and freshly ground pepper
  • 3 cups (3 oz./90 g) young pea tendrils
  • 1/2 cup (2 1/2 oz./75 g) crumbled ricotta salata cheese
  • 1 cup (4 oz./125 g) shaved watermelon or breakfast radishes (from 2 to 3 radishes)
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