Cannellini Bean Salad With Cumin Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Inspired by a WW Core recipe, but I ended up changing and adding too many other ingredients for personal taste. This is wonderfully fresh, delicious and tangy! Ingredients:
1 tablespoon apple cider vinegar |
1 lemon, juice of |
3 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
2 teaspoons capers, drained |
1 1/2 teaspoons ground cumin |
1 teaspoon paprika |
1 teaspoon dried oregano |
2 teaspoons olive oil |
2 (15 1/2 ounce) cans cannellini beans, drained |
1 pint grape tomatoes, halved |
2 roasted red peppers, drained and chopped (from a jar) |
1/2 large cucumber, chopped |
salt, to taste |
pepper, to taste |
2 tablespoons fresh parsley, chopped (optional) |
Directions:
1. In a glass measuring cup, stir together first 8 ingredients and then slowly whisk in oil until well blended.
2. Toss cannellini beans, tomatoes, roasted pepper, and cucumber in large bowl, and drizzle with vinaigrette.
3. Add salt and pepper to taste.
4. Serve immediately at room temperature or chill until ready to serve.
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