White Bean Tomato Cucumber Salad
White Bean Salad is a fresh Mediterranean dish made with cannellini beans, tomatoes, cucumber, and red onion tossed in a lemon herb vinaigrette.
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.
Notes
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.
Nutrition
Calories: 213kcalCarbohydrates: 5.1gProtein: 2.6gTotal Fat: 20.9gSaturated Fat: 4.2gCholesterol: 11.3mgSodium: 156.9mgPotassium: 178.7mgFiber: 0.9gSugar: 2.2gNet Carbohydrates: 4.2g
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