Description
This White Bean Salad is a light and refreshing dish packed with protein and fresh veggies, all tossed in a tangy lemon-garlic dressing. Itβs quick to make and perfect as a side dish or a satisfying main meal!
Ingredients
Scale
- For the Salad:
- 2 cups canned white beans (cannellini or great northern), rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the white beans, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).
- Dress the Salad:
- Pour the dressing over the salad and toss gently to coat evenly.
- Serve:
- Serve immediately or chill in the refrigerator for 15β20 minutes for enhanced flavors.
Notes
- For added crunch, toss in some toasted almonds or pine nuts.
- This salad pairs wonderfully with grilled chicken or fish for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: None
Nutrition
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g