Tuscan White Bean Salad
A bright, protein-packed Italian salad of cannellini beans tossed with fresh herbs, tomatoes, and a zesty lemon vinaigrette. Ready to eat in 10 minutes with zero cooking.
- Total time
- 10 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
Ingredients
- 2 cans (15 oz each) canned cannellini beans, drained and rinsed
- 1.5 cups cherry tomatoes
- ¼ medium red onion
- ½ cup fresh basil, roughly torn
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Place the drained beans in a large bowl, so they are ready to be dressed.
- 2
Slice each cherry tomato in half and add to the bowl with the beans.
- 3
Cut the red onion lengthwise from root to tip into thin slices, then cut each slice in half crosswise to create bite-sized pieces, and add to the bowl.
- 4
Tear the basil leaves into roughly 1-inch pieces by hand and add to the bowl; this keeps the basil tender and aromatic.
- 5
Pour the 3 tablespoons lemon juice and 3 tablespoons olive oil into the bowl.
- 6
Sprinkle salt and pepper over the salad, then stir gently with a wooden spoon until all ingredients are evenly coated, about 1 minute.
- 7
Taste a spoonful, and add more salt or pepper if needed; the dressing should taste bright and slightly tangy.
Tools you’ll need
- large mixing bowl
- cutting board
- chef's knife
- wooden spoon
- can opener
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