Tuscan White Bean Salad
A refreshing, protein-packed Mediterranean salad bursting with bright lemon, aromatic herbs, and creamy cannellini beans.
Ingredients
- •2 cans cannellini beans (15 oz each), rinsed and drained
- •1 cup cherry tomatoes, halved
- •1/2 red onion, finely diced
- •1/2 English cucumber, diced
- •1/3 cup fresh parsley, chopped
- •2 tablespoons fresh basil leaves, torn
- •1/4 cup extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •1 teaspoon Dijon mustard
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
If using dry beans, soak and cook them until tender; otherwise, simply rinse and drain the canned beans thoroughly.
- 2
In a large mixing bowl, combine the drained cannellini beans, halved cherry tomatoes, diced red onion, and chopped cucumber.
- 3
In a small bowl or measuring cup, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper until emulsified.
- 4
Pour the dressing over the bean and vegetable mixture, tossing gently to coat everything evenly.
- 5
Fold in the fresh chopped parsley and torn basil leaves.
- 6
Let the salad sit at room temperature for 15 to 20 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For the best texture and flavor, let the salad marinate in the refrigerator for at least an hour before serving.
- You can easily add chopped bell peppers, kalamata olives, or crumbled feta cheese (if serving a dairy meal) for extra variety.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished salad is vibrant and colorful with a zesty, herbaceous aroma, offering a delightful contrast between the creamy beans and the crisp, refreshing vegetables.