Description
A fresh and filling salad made with white beans and vibrant summer vegetables, perfect for a quick meal.
Ingredients
Scale
- 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