White Bean Tomato Cucumber Salad is light, fresh, and easy to make. The beans give it a creamy texture, while cucumbers and tomatoes keep it crisp. Fresh herbs and lemon brighten every bite, and a little feta on top ties it together. Serve this vegetarian salad for lunch, dinner, or as a side with grilled chicken or fish.
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White Bean Tomato Cucumber Salad is fresh, quick, and delicious. Made with creamy white cannellini beans, cucumbers, tomatoes, lemon, and herbs, it's ready in minutes and pairs with any meal.
Why You'll Love This Salad
This is the perfect salad for Mediterranean-inspired meals. Serve it for lunch, dinner, or as a side with grilled chicken or fish.
It take 10 minutes to chop everything up, make a quick vinaigrette and mix it all together. The flavor is bright and the fresh taste of dillis in every bite.
Serve it with chicken, sandwiches, or as a side dish with meal.
For best results, chill for an hour before serving.
Ingredients
FOR THE DRESSING
- ⅓ cup light olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- pinch kosher salt
- freshly ground black pepper to taste
FOR THE SALAD
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup diced cucumbers
- 1 cup grape or cherry tomatoes, halved
- ⅓ cup diced red onion
- 2 tablespoons finely chopped curly leaf parsley, rinsed to remove sand
- 3 tablespoons crumbled feta cheese
- 1 tablespoon chopped dill
How To Make White Bean Salad
- Whisk the olive oil, lemon juice, Dijon mustard, and garlic together in a small bowl or a screw-top jar. Season with a little salt and pepper.
- Dice the cucumbers, tomatoes, and onion. Chop the parsley and dill. Add everything to a large mixing bowl along with the feta cheese.
- Pour in the dressing and tir to combine.
- Cover with plastic wrap and chill for at least 1 hour to let the flavors blend.
- Taste and adjust with more salt and pepper before serving.
Add-Ins
- Kalamata or black olives for a briny bite
- Avocado for extra creaminess
- Roasted red peppers for sweetness and color
- Marinated artichoke hearts
- Sliced hearts of palm
- Capers
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will blend as it sits, but the cucumbers may soften slightly. If you want to make it ahead, mix the dressing and beans first, then add cucumbers, tomatoes, and feta just before serving.
Serving Suggestions
Serve this salad with chicken, steak, or fish, or scoop it up with warm pita bread or garlic butter pita chips. It also makes a fresh side for picnics, potlucks, and cookouts.
White Bean Tomato Cucumber Salad
Ingredients
FOR THE DRESSING
- ⅓ cup light olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- pinch kosher salt and freshly ground black pepper to taste
FOR THE SALAD
- 1 15 oz can cannellini beans, rinsed and drained
- 1 cup diced cucumbers
- 1 cup halved grape or cherry tomatoes
- ⅓ cup diced red onion
- 2 tablespoons finely chopped curly leaf parsley
- 1 tablespoon chopped dill
- 3 tablespoons crumbled feta cheese
Instructions
- Whisk the olive oil, lemon juice, Dijon mustard, and garlic together in a small bowl or a screw-top jar. Season with a little salt and pepper.
- Dice the cucumbers, tomatoes, and onion. Chop the parsley and dill. Add everything to a large mixing bowl along with the feta cheese.
- Pour in the dressing and tir to combine.
- Cover with plastic wrap and chill for at least 1 hour to let the flavors blend.
- Taste and adjust with more salt and pepper before serving.
Dan says
We love fresh salads--make more!
Mike says
Thanks Felice