- Prep-time: / Ready In:
- Makes 4 melon wedges + 3 cups salad
- Serving size: ¼ of recipe
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Melon wedges cradle a mint-infused bean salad in this refreshing recipe. You can choose just one kind of melon (cantaloupe or honeydew) or offer both for an extra-colorful presentation. Note that melon rind can harbor bacteria, so always rinse, scrub, and pat melons dry before you start slicing.
By Shelli McConnell,
Last Updated:
Ingredients
- 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
- ⅓ cup chopped shallots
- 2 tablespoons chopped fresh mint
- 2 tablespoons white balsamic vinegar
- Sea salt, to taste
- 1 cantaloupe and/or honeydew melon, seeded, peeled, and quartered (1½ lb.)
- Cracked black pepper, to taste
Instructions
- In a bowl combine beans, shallots, mint, and vinegar. Toss to combine. Season with salt.
- Arrange melon wedges on serving plates or a platter. Spoon bean mixture over wedges. Sprinkle with cracked black pepper.
Nutritional Information:
Per serving (¼ of recipe): 244 calories, 48 g carbohydrates, 11 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 235 mg sodium, 10 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 4 votes)I think this recipe could be done with a grilled pineapple to add a sweet-smoky flavor as well.
What other fruit would you recommend the families allergic to honeydew cantaloupe
Use whatever fruit you're not allergic to. Only you know your own tastes and needs.
Wow! Absolutely delicious with white OR regular balsamic. Very refreshing and filling for a summer night meal!
So light, refreshing, and delicious!
I really like this salad because it was a light and just enough taste of the vinegar which complimented the sweetness of the cantaloupe and mint leaves. It's a nice summer salad but really, have it anytime. The beans makes up for the protein, like a meal.