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Prep Time
10 minutes
Total Time
30 minutes
Skill Level


For the Dressing

  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 ½ teaspoon crushed garlic
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon red pepper, crushed
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, freshly ground

For the Salad

  • 1 (12 ounce) bag Mann’s Vegetable Medley
  • 1 (15 ounce) cannellini beans, rinsed and drained
  • ¼ cup chopped bacon bits
  • 2 tablespoons chopped Italian parsley

The Method

The Method

The Method
For the Dressing In a small bowl, add all of the ingredients for the dressing and whisk until well blended. Set aside. For the Salad Bring large pot of salted water to a boil over high heat. Add Mann’s Vegetable Medley and cook until water returns to a rolling boil, about 1-2 minutes. Drain and rinse under cold running water to cool. Drain well. In a large bowl, combine vegetables with beans, bacon, parsley and dressing. Toss gently to mix. If made in advance, cover and refrigerate up to 24 hours.
Nutrition Facts Serving Size 227g | Servings: 4 Amount Per Serving Calories 270 | Total Fat 17g (sat 1.5g Trans 0g) | Cholesterol 5mg | Sodium 790mg | Total Carbohydrate 20g | Dietary Fiber 4g | Sugars 4g (Includes 0g Added Sugars) | Protein 9g | Vitamin D 0% | Calcium 4% | Iron 10% | Potassium 6%

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