Description
A bright and nourishing Mediterranean white bean salad made with creamy beans, crisp vegetables, lemon, and herbs. Perfect as a light lunch, side dish, or meal prep option.
Ingredients
Scale
- 2 cans white kidney beans or cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley (or basil or mint)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Optional: 1/4 tsp dried oregano or cumin
Instructions
- If using canned beans, rinse under cold water and drain well. If using dried beans, soak overnight and simmer until tender.
- Dice cucumber, bell pepper, and tomatoes. Thinly slice the red onion.
- In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and optional oregano or cumin to make the dressing.
- In a large bowl, combine beans, chopped vegetables, and herbs.
- Pour the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning. Serve immediately or chill before serving.
Notes
This salad keeps well in the fridge for up to 4 days. For variation, try adding roasted cauliflower, broad beans, or extra lemon zest for a citrusy twist. It also pairs well with grilled meats or flatbread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg