White Bean Salad

A refreshing and nutritious salad with a mix of creamy cannellini beans and fresh vegetables, perfect for lunch or as a side dish.

Prep Time 20

Total Time 20

Course Lunch, Salad, Side Dish

Cuisine Healthy, Mediterranean

Servings servings

Calories 250 kcal

2 cans 15 ounces cannellini beans (or 3 cups cooked cannellini) Rinsed and drained if using canned beans.
2 medium vine tomatoes (cut into wedges)
1.5 cups cucumber (diced)
3 scallions (thinly sliced) Use both white and green parts.
1 cup flat-leaf parsley (chopped)
0.5 cup sun-dried tomatoes in oil (chopped)
6 ounces feta (optional, sub non-dairy feta) Omit for vegan option.

4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons vinegar (apple cider or red wine vinegar)
1 tablespoon sumac (sub 1 teaspoon ground cumin) Optional; adjust seasoning to taste.
1 small clove garlic (grated)
1 teaspoon salt
0.125 teaspoon black pepper

In a large mixing bowl, add the drained and rinsed white beans, tomato wedges, diced cucumber, thinly sliced scallions, chopped parsley, chopped sun-dried tomatoes, and optional crumbled feta.
In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, grated garlic, sumac (if using), salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to coat. Let it sit for 15 minutes to let the flavors mingle.

Store any leftovers in an airtight container in the refrigerator. Best consumed within three days. Add dressing just before serving for freshness.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 7gSugar: 4g

Keyword healthy salad, Nutritious Meal, Quick Salad, Vegetarian Salad, White Bean Salad

Tried this recipe?Let us know how it was!