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Rosemary Lemon Bean Salad

Rosemary Lemon Bean Salad

Chef Cindy Gilbert

By: Chef Cindy Gilbert

Made With:

McCormick

Recipe Info

  • Prep Time:

    10m

  • Ingredients:

    12

  • Servings:

    4

  • User Rating:

Ingredients

  • Rosemary Lemon Dressing
  • 4 teaspoons McCormick® Rosemary Lemon Seasoning
  • 1 tablespoon honey
  • 1 tablespoon mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
  • 1 teaspoon salt
  • Bean Salad
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1/2 red pepper, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 medium seedless cucumber, diced

Nutrition Information

(per serving)

Key products

A jar of McCormick Signature Seasonings Rosemary Lemon Flavored Seasoning is displayed.
This is a container of McCormick Roasted Vegetable Herbal Blend seasoning.

McCormick® Rosemary Lemon Seasoning, 2.75 oz

A bottle of French's Dijon Mustard made with Chardonnay.

French's® Chardonnay Dijon Mustard Squeeze Bottle, 12 oz

$5.49

Instructions

Instructions

  1. For the Dressing, whisk all ingredient in small bowl. Set aside.
  2. For the Bean Salad, mix all ingredients in large bowl. Drizzle with prepared dressing, tossing gently to mix well. Cover. Refrigerate at least 1 hour before serving to allow flavors to blend.
  3. Serve cold. Store leftover salad in an airtight container in the refrigerator up to 3 days. 

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