Description
Dive into a bowl of vibrant white bean salad, where creamy cannellini beans harmonize with crunchy veggies and a zesty dressing. This easy-to-make dish is perfect for summer barbecues or as a light, nutritious lunch. Combining fresh ingredients, it promises satisfaction in every bite while being versatile enough to accommodate your pantry’s offerings.
Ingredients
Scale
- 1 can (15 oz) white beans (cannellini or great northern), rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely minced
- 1 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Gather all ingredients on the countertop for easy access.
- Dice cucumber and red onion, and halve cherry tomatoes to create a colorful mix.
- Rinse the white beans under cold water until clean.
- In a large bowl, combine the beans with diced vegetables and toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Pour the dressing over the salad mixture and gently toss to coat.
- Allow the salad to sit for about 15 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg