White Bean Salad

1. Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

2. Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	109.8873 g
Protein	5.6459 g
Carbohydrates	26.6883 g
Energy	1079.465 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8967 g
Water	279.2508 g
Aspartic acid	0.6028 g
Calcium, Ca	138.494 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	3551.722 g
Fiber, total dietary	6.9161 g
Fatty acids, total saturated 22:0	0.1441 g
Carotene, beta	5637.25 g
Niacin	2.8443 mg
Vitamin A, RAE	483.555 g
Arginine	0.2892 g
Riboflavin	0.2267 mg
Tocopherol, beta	0.1268 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0406 g
Fatty acids, total saturated 20:1	0.3371 g
Glutamic acid	0.6039 g
Sodium, Na	49.364 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3619 g
Total lipid (fat)	109.8873 g
Manganese, Mn	0.6391 mg
Fructose	3.1743 g
Proline	0.2595 g
Fatty acids, total saturated 16:0	12.39 g
Fatty acids, total saturated 8:0	0.001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.3094 g
Choline, total	27.977 mg
Sugars, total	13.9428 g
Serine	0.1719 g
Fatty acids, total saturated 10:0	0.0178 g
Fatty acids, total saturated 18:0	2.1579 g
Vitamin B-6	1.0111 mg
Selenium, Se	2.3608 g
Ash	2.7566 g
Fatty acids, total saturated 18:1 undifferentiated	77.1315 g
Pantothenic acid	0.6593 mg
Phenylalanine	0.1474 g
Copper, Cu	0.3102 mg
Betaine	0.4604 mg
Thiamin	0.1863 mg
Methionine	0.051 g
Iron, Fe	4.9773 mg
Carbohydrate, by difference	26.6883 g
Phosphorus, P	132.224 mg
Folate, total	105.09 g
Tocopherol, gamma	1.0573 mg
Alanine	0.1843 g
Valine	0.1994 g
Fatty acids, total saturated 18:2 undifferentiated	11.1443 g
Glycine	0.1691 g
Carotene, alpha	67.685 g
Glucose (dextrose)	2.3915 g
Fatty acids, total saturated 14:0	0.0195 g
Zinc, Zn	1.0832 mg
Isoleucine	0.1498 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.007 g
Fatty acids, total polyunsaturated	12.0423 g
Fatty acids, total saturated 14:1	0.0028 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.2417 g
Tocotrienol, alpha	0.0908 mg
Vitamin A, IU	9659.402 IU
Folate, DFE	105.09 g
Tryptophan	0.0545 g
Vitamin C, total ascorbic acid	258.7335 mg
Phytosterols	244.319 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0658 g
Fatty acids, total saturated 20:0	0.451 g
Tyrosine	0.0992 g
Vitamin K (phylloquinone)	555.8213 g
Fatty acids, total saturated	15.2267 g
Histidine	0.0856 g
Fatty acids, total monounsaturated	78.97 g
Threonine	0.1578 g
Folate, food	105.09 g
Fatty acids, total polyunsaturated 17:0	0.0252 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	202.278 g
Vitamin E (alpha-tocopherol)	17.6338 mg
Magnesium, Mg	76.315 mg
Lysine	0.2053 g
Potassium, K	906.351 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0727 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Olive oil	0.5 cup	954.72	0	108
Paprika	1 teaspoon	6.486	1.2418	0.2965
English cucumber	0.5	0	0	0
Rosemary	2 teaspoons	1.834	0.2898	0.082
Parsley	0.25 cup	5.4	0.9495	0.1185
Green Onion	2	38.34	8.1508	0.6674
red pepper	1 cup	60	13.215	0.66
salt pepper	0	0	0	0
thyme	1 tablespoon	2.424	0.5868	0.0403
dijon mustard	1 teaspoon	0	0	0
artichoke heart	1 can	0	0	0
sherry vinegar	0.33 cup	0	0	0
cannellini bean	2 cans	0	0	0
celery rib	2	0	0	0
plum tomato	6	0	0	0
green olive	0.5 cup	0	0	0