A fresh salad that fills you up and tastes bright. It uses simple summer vegetables and canned white beans. You can make it in 10 minutes and eat it the same day.
introduction
This White Bean Salad with Summer Vegetables is easy and quick. It tastes fresh and light. If you like similar salads, try a tangy option like tangy cherry tomato white bean salad for another simple idea.
why make this recipe
This salad uses pantry beans and fresh summer produce. It gives protein and fiber without cooking. You can change the vegetables with what you have. It works as a side or a light main dish.
how to make White Bean Salad with Summer Vegetables
Start by preparing the vegetables and beans. Then mix them and add a simple lemon and olive oil dressing. Toss well and taste for salt and pepper. For more hearty salad ideas, see a protein-rich option like avocado egg salad with chicken and bacon.
Ingredients :
- 2 cans cans (15 ounces each) of white beans (such as cannellini or great northern), rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (any color), diced (Any color of bell pepper can be used.)
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped (Fresh enhance the flavor.)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions :
Preparation:
Rinse and drain the beans. Halve the cherry tomatoes. Dice the cucumber and bell pepper. Finely chop the red onion and parsley.
Combination:
Place the beans in a large bowl. Add the tomatoes, cucumber, bell peppers, red onion, and parsley. Gently toss to mix.
Dressing:
In a small bowl, whisk the olive oil and lemon juice. Add a pinch of salt and a little black pepper. Taste and add more if needed.
Finishing Touches:
Pour the dressing over the salad. Toss gently so the beans do not break. Adjust salt and pepper. Let the salad sit 10 minutes for flavors to blend.
how to serve White Bean Salad with Summer Vegetables
Serve chilled or at room temperature. Put it on a plate next to grilled meat or fish. It also works on top of toasted bread for a quick lunch.
how to store White Bean Salad with Summer Vegetables
Keep in an airtight container in the fridge. Eat within 3 to 4 days. If the salad looks dry after sitting, stir in a little more olive oil or lemon juice before serving.
tips to make White Bean Salad with Summer Vegetables
- Use fresh herbs for better flavor.
- Cut vegetables into similar sizes so each bite is balanced.
- Taste and season at the end.
- For a quicker mix, mash a few beans slightly to help the dressing stick.
For a fun sweet-salty meal idea, you can pair this salad with a light dessert like cheesecake salad with berries.
variation (if any)
- Add feta or goat cheese for creaminess.
- Toss in chopped olives for a briny note.
- Use red wine vinegar instead of lemon for a different tang.
- Add cooked corn or avocado for extra texture.
FAQs
Q: Can I use other beans?
A: Yes. Navy or great northern beans work well. Use what you have.
Q: Is this salad good for meal prep?
A: Yes. It keeps for a few days and tastes good for lunches.
Q: Can I make this vegan?
A: Yes. The basic recipe is already vegan. Add vegan cheese if you want.
Q: Do I need to peel the cucumber?
A: No. Keep the skin on for more color and fiber unless you prefer it peeled.
Conclusion
For the original recipe and more notes, see White bean salad with summer vegetables – Lazy Cat Kitchen.
Print
White Bean Salad with Summer Vegetables
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh and filling salad made with white beans and vibrant summer vegetables, perfect for a quick meal.
Ingredients
- 2 cans (15 ounces each) of white beans (such as cannellini or great northern), rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (any color), diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse and drain the beans. Halve the cherry tomatoes. Dice the cucumber and bell pepper. Finely chop the red onion and parsley.
- Place the beans in a large bowl. Add the tomatoes, cucumber, bell peppers, red onion, and parsley. Gently toss to mix.
- In a small bowl, whisk the olive oil and lemon juice. Add a pinch of salt and a little black pepper. Taste and add more if needed.
- Pour the dressing over the salad and toss gently to combine, so the beans do not break. Adjust salt and pepper to taste.
- Let the salad sit for 10 minutes for flavors to blend before serving.
Notes
Serve chilled or at room temperature. This salad can be paired with grilled meat or fish, or served on top of toasted bread for a light lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: white bean salad, summer vegetables, healthy salad, quick recipe