Cauliflower and bean salad

Cauliflower and bean salad is a delicious, quick pickled salad you can throw together in 5 minutes to add to a buffet spread. Do plan to give it some time to chill, though.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home-canned bean salad

Either Sweet and Sour Cauliflower Pickle or White Wine and Lemon Marinated Cauliflower

The recipe

5 from 1 vote

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Cauliflower and Bean salad

Makes 8 ½ cup (60 g) servings.

Course Salads

Cuisine American

Keyword Cauliflower

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Yield 4 4 cups / 500 g

Calories 86 kcal

Ingredients

• ½ litre jar pickled caulflower (1 US pint / 2 cups)
• ½ litre jar bean salad (1 US pint / 2 cups)
• 1 tablespoon olive oil

Metric - US Customary

Instructions

1. Drain both jars.
2. Put drained contents into a bowl.

3. Add the olive oil, and (optional) any fresh herbs you want to use.

4. Toss gently.
5. Put covered in refrigerator to chill for several hours or over night.
6. Serve slightly-chilled or room temperature.

Nutrition

Per ½ cup (60 g  / 2 oz):

• 86 calories, 66 mg sodium
• Weight Watchers PointsPlus®:  ½ cup (60 g) = 2 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.