Low-Fat Marinated Italian Bean Salad! If you’re on the hunt for a refreshing and wholesome dish that won’t weigh you down, look no further than this bean salad!

Bursting with vibrant Italian flavors, this delightful Low-Fat Marinated Italian Bean Salad is a celebration of creamy beans, zesty red wine vinegar, and a medley of aromatic Italian herbs. Each bite offers a perfect balance of tang and earthiness, making it a fantastic addition to your summer picnics or a vibrant side for dinner. Plus, it’s incredibly easy to whip up, so you can spend less time in the kitchen and more time enjoying your meal.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re searching for a quick and delicious bean salad that’s as easy to make as it is satisfying, then this Low-Fat Marinated Italian Bean Salad is your new go-to recipe! Seriously, you’ve gotta give this one a try—it’s not just tasty, it’s a guilt-free indulgence that’s perfect for any occasion.

With its vibrant flavors and health-conscious ingredients, this salad is sure to become a staple in your meal rotation. Whether you’re enjoying it on a sunny picnic day or serving it as a side dish at your next gathering, it’s bound to impress and delight!

Tips for Success:

Flavor Profile: This Marinated Italian Bean Salad is a tasty low-fat bean salad that is filled with Italian herbs and spices. The dressing has the perfect zing from the red wine vinegar and is nicely balanced with the Italian herbs and creamy beans.
Flavor: This bean salad is on the milder side. We loved its beautiful, simple flavor. Please feel free to ramp up the seasonings, if needed, to suit your personal preference.
Cannellini Beans: Cannellini beans are a hearty bean and works well in this salad. If you are not a fan, then feel free to substitute with another white bean.
Kidney Beans: The kidney beans are a hearty bean and work well in this salad. Feel free to substitute with your favorite bean.
Lima Beans: We love lima beans. They work very nicely in this bean salad; however, if you can’t find them or are not a fan, feel free to double up on one of the other beans.
Red Wine Vinegar: The amount of tang is completely within your control, if unsure start on the lower end and build up from there. When taste testing the dressing all by itself, it is going to taste very zingy; however, keep in mind that the dressing has to cover all those creamy beans. The good news is that if you underestimate (use less vinegar), you can easily add more vinegar directly into to the finish salad, then mix well.
Pure Maple Syrup: We felt only a little maple syrup was needed to contrast the zingy-ness of the red wine vinegar; however, feel free to add more or leave it out completely.
Roasted Red Bell Peppers: We used roasted red bell peppers from the jar. If purchasing from the store, be sure to check the ingredients label to ensure that no oil is used.
Oil-Free Dressing: The classic (Non-WFPB) version of this salad is made with oil which coats all the ingredients. Since this salad does not have oil, the dressing will be on the thin side. In other words, oil coats the ingredients; however, since there is no oil in this dressing, the dressing is on the thinner side and doesn’t fully coat to the ingredients. The recipe makes a nice amount of dressing without drenching the salad ingredients. The key to the deliciousness of this salad is mixing the salad really well before serving, then when eating, get a little bit of the dressing (that falls to the bottom on the dish) with each bite when served in individual bowls.
Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this bean salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 7 days in the refrigerator. Store in a covered container.

This dish does not freeze well.

Pantry Products:

Roasted Red Bell Peppers: We used Mancini Sweet Roasted Red Peppers. Feel free to use your favorite roasted red peppers or make your own.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Whisk (or fork)

If you try this flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

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Low-Fat Marinated Italian Bean Salad

Hi there, Ameera here!

Tips for Success:

Leftovers and Freezing:

Pantry Products:

Kitchen Equipment:

Low-Fat Marinated Italian Bean Salad

Description

Ingredients

Instructions

Notes

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