Lemony Bean Salad

From Cooking Light December 2011

Yield: 4 Servings Ready in moments

Cuisine: ItalianMain Ingredient: Cannellini Beans

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Ingredients

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Original recipe makes 4 Servings

2 tablespoonslemon juice

2 teaspoonsolive oil

1/2 teaspoongarlic; finely chopped

1/4 teaspoondijon mustard

1/8 teaspoonblack pepper

1/8 teaspoonsugar

1/4 cupred onion; finely chopped

2 tablespoonsfresh parsley; chopped

1 15 ounce cancannellini beans; rinsed and drained

parmigiano reggiano cheese; freshly shaved

Combine lemon juice, olive oil, garlic, dijon mustard, black pepper and sugar in a large bowl, stirring with a whisk.

Add red onion, parsley and cannellini beans; toss gently to coat.

Top with 2 tablespoons freshly shaved parmigiano reggiano cheese.

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Calories Per Serving: 16
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