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5 from 1 vote

Creamy Canellini Bean Salad

Course: Appetizer, Salad
Cuisine: American
Servings: 4
Calories: 83kcal
Author: Lindsay Reynolds

Ingredients

  • 1 can cannellini beans 15 ounce can, drained
  • 1/4 cup red onion minced
  • 1 can whole black olives 15-ounce can, drained
  • 1 cucumber halved lengthwise and sliced
  • 1 cup cherry tomatoes quartered
  • 2 tablespoons Tofutti Better Than Cream Cheese I used the herb/chives flavor
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1 pinch lemon zest
  • 1/2 teaspoon nutritional yeast flakes
  • 1/4 teaspoon salt or to taste
  • 1 pinch garlic powder

Instructions

  • Prepare and mix your beans, veggies, and olives in a bowl.
  • In a small cup, mix vegan cream cheese, olive oil, lemon juice, and seasonings with a fork or small wire whisk.
  • Pour sauce mix over veggies in the bowl and gently fold together. Place the whole thing in the refrigerator for at least 1 hour before serving. Serve cold with pita bread, if desired, or by itself.

Notes

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Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg