Mediterranean White Bean Salad
Creamy white beans tossed with crisp vegetables, fresh herbs, and a bright lemon-olive oil dressing. Ready in 10 minutes—perfect for lunch or a light side.
- Total time
- 10 min
- Servings
- 4
- Calories
- 210
- Protein
- 8g
Ingredients
- 2 cans (15 oz each) canned white beans (cannellini or great northern), drained and rinsed
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ⅓ cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- 1
Rinse the white beans in a colander under cold water until water runs clear.
- 2
Dice the cucumber into 1/2-inch chunks. Halve the cherry tomatoes lengthwise.
- 3
Thinly slice the red onion and roughly chop the fresh parsley.
- 4
Add beans, cucumber, tomatoes, red onion, and parsley to a large bowl.
- 5
Whisk olive oil and lemon juice together. Pour over the salad.
- 6
Toss gently until all ingredients are coated. Season with salt and pepper.
- 7
Serve immediately or chill up to 4 hours before serving.
Tools you’ll need
- colander
- cutting board
- chef's knife
- large bowl
- whisk
- measuring spoons
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