Description
Whip up this vibrant White Bean Summer Vegetable Salad! Bursting with fresh tomatoes, crisp cucumber, and protein-packed cannellini beans. Easy prep for a healthy meal.
Ingredients
Scale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1 medium yellow bell pepper, deseeded and diced
- 1/4 small red onion, very thinly sliced or minced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Prepare all the vegetables by washing them thoroughly. Halve the cherry tomatoes, dice the English cucumber and yellow bell pepper, and thinly slice or mince the red onion. Chop the fresh parsley.
- Step 2: Open the can of cannellini beans, pour them into a colander, and rinse them under cold running water until clean. Allow them to drain thoroughly.
- Step 3: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. This is your dressing.
- Step 4: In a large mixing bowl, combine the rinsed and drained cannellini beans, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and chopped fresh parsley.
- Step 5: Pour the prepared dressing over the mixture in the large bowl. Gently toss all the ingredients together until everything is evenly coated.
- Step 6: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately or chill in the refrigerator for at least 15-20 minutes for the flavors to meld.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days; while it's best enjoyed fresh, the flavors can deepen slightly overnight.
- This refreshing salad is meant to be served chilled, so simply give it a gentle toss and enjoy straight from the fridge – no reheating required!
- Serve this versatile salad as a light main course, a vibrant side dish for grilled chicken or fish, or even spooned over a bed of mixed greens for extra freshness.
- For a milder red onion flavor, thinly slice or mince it and soak in a small bowl of ice water for 10 minutes before draining thoroughly; this significantly reduces its pungency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350g)
- Calories: 300
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 5g