Description
Taste summer! This White Bean Summer Salad combines crisp tomatoes, cucumber, bell pepper, and creamy cannellini beans with a zesty lemon-oil dressing. Healthy, protein-rich, and ready fast.
Ingredients
Scale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup finely diced red onion
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Prepare all the fresh vegetables and beans. Rinse the cannellini beans thoroughly under cold water and let them drain well. Halve the cherry tomatoes, dice the English cucumber and yellow bell pepper, and finely dice the red onion. Chop the fresh parsley.
- Step 2: In a small bowl, prepare the dressing by whisking together the extra virgin olive oil and fresh lemon juice. Season the dressing generously with salt and freshly ground black pepper, to taste.
- Step 3: In a large serving bowl, combine the rinsed and drained cannellini beans, halved cherry tomatoes, diced cucumber, diced bell pepper, finely diced red onion, and chopped fresh parsley.
- Step 4: Pour the prepared lemon-herb dressing evenly over the mixed vegetables and beans in the large bowl.
- Step 5: Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing. Taste the salad and adjust any seasonings (salt, pepper, or lemon juice) as needed.
- Step 6: Serve the White Bean Summer Vegetable Salad immediately for a fresh taste, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Keep any leftovers in an airtight container in the fridge for up to 2-3 days; the flavors actually deepen slightly overnight, making it even more delicious!
- Since this salad is meant to be enjoyed cool, there's no reheating needed; just give it a good stir straight from the fridge to redistribute those lovely flavors before serving.
- Enjoy this vibrant salad as a refreshing standalone lunch, a fantastic side for grilled chicken or flaky fish, or even spooned into lettuce cups for an extra fresh bite!
- For a milder red onion flavor without losing its crunch, simply soak the diced onion in a bowl of ice water for 5-10 minutes before draining thoroughly and adding to your salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 375g)
- Calories: 330
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 7g