Spring Pea Cannellini Bean Salad

Simple, light, refreshing.  Just like spring.  You can find fresh peas and pea tendrils at many outdoors farmers markets in the spring.  Substitute frozen peas and any baby green other times of the year.   

Servings: 8

1 1/2 cups cooked peas (either from fresh or frozen, thawed)
1 can cannellini beans, drained and rinsed
2 cups pea tendrils (available during the spring at many outdoor farmers markets)
2 tablespoons fresh basil, chiffonade
2 Tbs fresh mint, chiffonade
1 Tbs champagne vinegar
Salt and Pepper, to taste

To make salad:  Combine all ingredients in a large bowl and toss gently.  Serve chilled or at room temperature.


Servings: 8

Yield: 4 cups

Nutrition Facts per serving (about 1/2 cup)

Calories 189.09
Calories From Fat (2%) 4.65
Calories From Protein (27%) 50.47
Calories From Carbohydrates (71%) 133.97

Total Fat 0.54g <1%
Saturated Fat 0.13g <1%
Cholesterol 0mg 0%
Sodium 31.56mg 1%
Potassium 947.06mg 27%
Total Carbohydrates 34.31g 11%
Fiber 9.46g 38%
Sugar 1.4g 
Protein 13.19g 26%

Vitamin A 780.49IU 16%
Vitamin C 123.24mg 205%
Calcium 19.21mg 2%
Iron 0.82mg 5%
Vitamin E 0.01mg <1%
Vitamin D 0.21IU <1%
Thiamin 0.16mg 11%
Riboflavin 0.28mg 16%
Niacin 0.63mg 3%
Vitamin B6 7.88mg 394%
Folate 21.14mcg 5%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.05mg <1%
Vitamin K 9.95mcg 12%
Phosphorus 25.18mg 3%
Magnesium 10.63mg 3%
Zinc 0.24mg 2%
Copper 0.04mg 2%
Manganese 0.12mg 6%
Selenium 0.3mcg <1%

Spring pea cannellini bean salad

Spring pea cannellini bean salad