White Bean Salad
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6
-
Calories
408 kcal
-
Cuisine
Mediterranean, Greek, American
White Bean Salad
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This fresh and easy White Bean Salad recipe is made with a handful of simple ingredients including creamy white beans, crunchy cucumbers, and juicy tomatoes tossed in a tangy Dijon, garlic, herbs, and lemon dressing!
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Ingredients
For the Dressing
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon fresh thyme minced
- 1 lemon juiced
For the Salad
- 2 ounce cans cannellini beans drained and rinsed
- 1 English cucumbers seeded and sliced
- 1 pint cherry tomatoes cut in half
- ½ cup feta cheese crumbles
- Garnish with parsley if desired
Instructions
Make the Dressing
- In a medium bowl or jar, add the olive oil, dijon mustard, garlic, italian seasoning, thyme and lemon juice. Add salt and pepper to taste.
- Whisk until the dressing is completely mixing together.
Make the Salad
- Im a large bowl, add the cannellini beans, sliced cucumbers, and halved tomatoes.
- Pour the dressing over top and toss to coat the vegetables. Refrigerator for 30 minutes to allow the dressing to absorb if you have time.
- Top with crumbled feta
- Garnish with fresh chopped parsley, if desired.
Notes
- Store in an airtight container in the refrigerator for up to 3-4 days
- Using fresh lemon juice is best but substitute ¼ cup of bottled lemon juice if needed.
- Substitute white wine vinegar or red wine vinegar for the lemon juice
- Substitute ½ teaspoon of dried basil, ½ teaspoon of dried oregano and ¼ teaspoon of dried rosemary for the Italian seasoning if needed. Or use 1 tablespoon of Herbs de Provence
- Substitute fresh sliced parsley, fresh basil or arugula for the thyme.
- Add 10 thinly sliced mint leaves.
- Add a can of tuna or for added protein.
- Add ¼ cup of diced red onion or green onions.
- Add a diced avocado.
- Substitute chickpeas or white kidney beans for the cannellini beans if desired.
- Use Persian or regular cucumber if preferred. Slicing and craping the seeds out wil keep the salad from getting watery.
- Use diced heirloom or roma tomatoes if preferred.
- Leave the cheese out for a vegan friendly salad.
Nutrition Information
Show Details
Serving
1serving
Calories
408kcal
(20%)
Carbohydrates
44g
(15%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
17mg
(6%)
Sodium
728mg
(30%)
Potassium
437mg
(12%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
765IU
(15%)
Vitamin C
44mg
(49%)
Calcium
266mg
(27%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 17mg | 6% |
| Sodium | 728mg | 30% |
| Potassium | 437mg | 9% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 44mg | 49% |
| Calcium | 266mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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