Description
A bright and herb-forward white bean salad with a zesty lemon and olive oil dressing, perfect as a side or light lunch.
Ingredients
Scale
- 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
- 1 small finely diced red onion
- 1 cup halved cherry tomatoes (optional)
- 1/2 cup chopped parsley
- 1/3 cup diced cucumber
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small minced garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Start with 2 cans of beans, drain, and rinse them in a large bowl.
- Combine the beans, red onion, cherry tomatoes, parsley, and cucumber in the bowl.
- Whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper in a separate bowl.
- Toss the dressing with the salad ingredients, being careful to keep the beans intact.
- Taste and adjust salt and lemon to your preference.
- Let the salad rest for 20-30 minutes at room temperature for best flavor before serving.
Notes
For a milder onion flavor, rinse the diced red onion under cold water for 30 seconds. The salad improves in flavor if it rests for a short time before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg