White Bean Salad

Recipe Particulars:

  • Recipe Credit: The recipe was taken from here to promote healthy eating.We are deeply grateful to the author for posting the same: You are helping us encourage a healthy heart :).
  • Servings Size: Makes 4 Servings.
  • Recipe Nutrition Facts: Per serving: 215 calories, 8 g total fat (2 g saturated fat), 22 g carbohydrate, 13 g protein, 8 g dietary fiber, 127 mg sodium

Recipe Ingredients:

  • 2 oz. sugar snap peas
  • 3 medium red radishes
  • 1 can (15 oz.) no salt added navy beans, rinsed and drained
  • 1 large green onion, green and white parts, thinly sliced
  • 1 Tbsp. finely chopped shallot
  • 1 Tbsp. light mayonnaise
  • 1 Tbsp. reduced-fat sour cream
  • 1 tsp. Dijon-style mustard
  • Pinch cayenne pepper
  • Salt and freshly ground black pepper
  • 1/3 cup snipped fresh dill, plus 16 small sprigs for garnish
  • 4 hard-cooked eggs, quartered lengthwise
  • 16 cherry tomatoes, halved

Recipe Directions:

  • In small pot of boiling water, cook sugar snap peas 1 minute.
  • Immediately drain in colander.
  • Run cold water over peas while tossing until cool.
  • Cut peas into 1/2-inch pieces and place in medium mixing bowl.
  • Slice radishes, stack slices and cut into quarters making wedges.
  • Add radishes to mixing bowl.
  • Add drained beans, green onion and shallot and toss to combine.
  • In small bowl, combine mayonnaise, sour cream, mustard and cayenne pepper.
  • Mix to blend and season to taste with salt and pepper.
  • Add dressing to bean mixture, using fork to toss gently until well combined.
  • Add chopped dill and mix gently. Adjust seasoning with salt and pepper, as needed.
  • To serve, spoon one-fourth of bean salad in center of 4 salad plates.
  • Place 4 egg wedges around bean salad on each plate.
  • Add 8 tomato halves and 4 dill springs to each plate and serve.