This vegan recipe briefly marinates cannellini beans, vegetables, garlic, sage, and parsley in a lemon juice dressing for a simple and refreshing side dish.
3 pound Cooked cannellini beans, drained and rinsed
0.5 cup Chopped Onion
0.5 cup Chopped Celery
0.5 cup Chopped carrot
0.33333333333333326 cup Fresh lemon juice
0.33333333333333326 cup Chopped Fresh Parsley
2 tablespoon Extra-virgin olive oil
2 tablespoon Chopped Fresh Sage
1 tablespoon Lemon zest
2 Cloves garlic, minced
0.5 teaspoon Salt
Nutrition value
470
calories per serving
33 g Fat9 g Protein38 g Carbs24 g FiberOther
Current Totals
33 g Fat
9 g Protein
38 g Carbs
24 g Fiber
MacroNutrients
Carbs
38 g
Protein
9 g
Fiber
24 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
735 mg
Iron
15 mg
Vitamin A
4346 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
265 mcg
Vitamin B12
0 mcg
Vitamin C
157 mg
Vitamin E
7 mg
Copper
0 mcg
Magnesium
247 mg
Manganese
5 mg
Phosphorus
153 mg
Selenium
13 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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