White Bean Salad
A quick and flavorful white bean salad with cherry tomatoes, cucumber, roasted red peppers, and herbs, tossed in a zesty lemon-Dijon dressing. Great for meal prep or potlucks.
Servings: 8 servings
Ingredients
For the Salad:
- 3 (15 ounce) can canned white beans (like cannellini or great northern), drained and rinsed
- 2 cups cherry tomatoes halved
- 1 English cucumber finely diced
- ½ red onion finely chopped
- ½ cup roasted red peppers chopped
- ¾ cup fresh chopped parsley
- ¼ cup fresh basil leaves or mint, thinly sliced (optional)
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 to 4 tablespoons fresh lemon juice or red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 2 garlic cloves grated or minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- Pinch crushed red pepper flakes optional for heat
Instructions
- In a large bowl, combine the white beans, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, and basil.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple
- Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt, pepper, or lemon juice if needed.
Notes
Add protein: Toss in a can of tuna or diced grilled chicken breast for a heartier salad.
Serve it immediately or let it chill in the fridge for 30 minutes to let the flavors mingle.
Store the salad for up to 3 days in the fridge.
Make it herby: Dill, mint, or chives all work well if you want to change up the herb profile.
Add crunch: A handful of toasted pine nuts, sunflower seeds, or chopped celery are also great in this salad.
Nutrition
Serving: 1 serving | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 360mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg
