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Butter Bean Salad

Prep: 15 minutes plus chilling • Makes: about 4-1/2 cups

2 tablespoons Schnucks extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 cans (15 to 16 ounces each) large butter beans or cannellini beans, rinsed and drained
3 large Roma tomatoes (about 12 ounces), seeded and each cut into 1/4-inch pieces (about 1-1/4 cups)
1/2 small white onion, finely chopped (about 1/2 cup)
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh Italian flat-leaf parsley leaves

In large bowl, with whisk, stir together oil, vinegar, salt, black pepper and cayenne. Fold in remaining ingredients. Cover and refrigerate at least 1 hour or up to 2 days. Stir just before serving.

Each 1/2 cup: about 111 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 406 mg sodium, 16 g carbohydrate, 4 g fiber, 6 g protein