Description
Prepare this quick, protein-packed white bean salad with a bright lemon herb dressing. It works well for lunch or as a side dish.
Ingredients
Scale
- 2 (15-ounce) cans cannellini beans, 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 crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the rinsed cannellini beans, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
- If using, gently stir in the crumbled feta cheese.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the bean mixture. Toss gently until all ingredients are evenly coated.
- For best flavor, let the salad sit for 10 minutes before serving. You can serve immediately or chill for later.
Notes
- Rinse the canned beans thoroughly to remove excess starch and sodium.
- This salad keeps well in the refrigerator for up to three days, making it good for meal prepping.
- For a vegan version, omit the feta cheese.
- Add 1/2 cup chopped bell pepper for extra crunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 5