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

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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

Servings 4 4 cups / 500 g

Calories 86kcal

Metric - US Customary

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

• Drain both jars.
• Put drained contents into a bowl.
• Add the olive oil, and (optional) any fresh herbs you want to use.
• Toss gently.
• Put covered in refrigerator to chill for several hours or over night.
• Serve slightly-chilled or room temperature.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 12.6g | Protein: 4g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 66mg | Fiber: 4.2g | Sugar: 2.6g

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.