Tangy Beans with Celery & Citrus by Daphne Oz

2 Points, Weight Watchers

Prep Time: 0:20 Cook Time: - Total Time: 0:20 Difficulty: Easy Servings: 6 Source:

Ingredients

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 tsp lemon zest

1 shallot, minced

2 pinches sea salt

2 pinches black pepper

15 oz canned white beans, drained and rinsed

15 oz canned chickpeas, drained and rinsed

1 large cucumber, seedless, thinly sliced into half-moons

6 ribs celery, finely chopped

12 green olives, smashed and pitted whole olives

1/4 cups pickled onions

Directions

To make the vinaigrette, in a small bowl, whisk together the first six ingredients (oil through pepper); set aside.

In a large bowl, combine the white beans, chickpeas, cucumber, celery, celery leaves, olives, and optional pickled onions with the vinaigrette. Serve immediately or refrigerate a couple of hours to allow the flavors to marinate.

Nutrition

2 smart points