Description
A refreshing and hearty white bean salad with an array of summer vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups canned white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- In a large mixing bowl, combine the drained and rinsed white beans, cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
- Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all the ingredients are well coated.
- Add the chopped parsley and basil to the salad and toss again to combine.
- If desired, add the feta cheese and give the salad one final gentle toss.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature as a refreshing summer dish.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan option, simply omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (refrigeration time)
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Keywords: white bean salad, summer vegetables, vegetarian salad, refreshing salad