Description
A vibrant and flavorful cannellini bean salad with crisp vegetables and fresh herbs, perfect for light lunches or as a refreshing side dish.
Ingredients
Scale
- 2 (15 ounce) cans cannellini beans (drained and rinsed)
- 1 cup English cucumber (diced small)
- â…“ cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the drained and rinsed cannellini beans, diced cucumber, finely diced red onion, chopped parsley, and chopped dill. Stir gently to mix the ingredients evenly.
- In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper to create a light dressing.
- Pour the dressing over the bean and vegetable mixture. Toss everything together gently until the salad is well-coated.
- Serve immediately or let it chill in the refrigerator for about 30 minutes to meld the flavors. Enjoy!
Notes
Adjust seasonings to taste and feel free to incorporate other vegetables or herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg