Description
A refreshing and nutritious salad featuring white beans and a variety of summer vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained white beans, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss gently to mix the vegetables evenly.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the bean and vegetable mixture. Toss gently to coat all the ingredients with the dressing.
- Taste and adjust seasoning if necessary. For best flavor, let the salad sit for at least 30 minutes at room temperature or refrigerate for up to 2 hours before serving.
- Serve chilled or at room temperature, and enjoy!
Notes
- Add crumbled feta cheese or diced avocado for a creamier texture.
- Substitute the vegetables based on what’s in season or your personal preference, such as adding zucchini or corn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg