This refreshing, protein-packed white bean salad comes together quickly. It is a healthy, cold bean salad perfect for a light lunch, a vibrant side dish, or meal prep.
Author:purejoyalex
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Salad
Method:No Cook
Cuisine:Mediterranean
Diet:Vegan
Ingredients
Scale
2 (15-ounce) cans cannellini beans (white beans), rinsed and drained
1 cup cherry or grape tomatoes, halved
1/2 English cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Rinse and drain the white beans thoroughly. Place the beans in a medium mixing bowl.
Add the halved tomatoes, diced cucumber, sliced red onion, olives, parsley, and dill to the bowl with the beans.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and pepper until well combined to create the zesty lemon dressing.
Pour the dressing over the bean and vegetable mixture.
Gently toss all ingredients until everything is evenly coated.
For the best flavor, let the salad sit for at least 10 minutes before serving to allow the beans to absorb the dressing. This is a great make ahead salad.
Serve cold as a light lunch recipe or a refreshing summer salad side dish.
Notes
This salad tastes even better if you prepare it a few hours ahead and keep it refrigerated. This makes it an excellent choice for meal prepping.
For a heartier meal, you can add one can of drained tuna to make a tuna and white bean salad variation.
If you prefer a creamier texture, lightly mash about one-quarter of the beans before mixing with the other ingredients.