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White Bean Salad

A refreshing and hearty salad packed with flavor and nutrition, perfect for busy weeknights or potluck gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 15 oz each of white beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup cucumber diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

  1. Start by draining and rinsing the white beans.
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
  4. In a large mixing bowl, combine the beans, cucumber, tomatoes, red onion, and parsley.
  5. Pour the dressing over the salad mixture and gently toss until well combined.
  6. Sample the salad and adjust the salt and pepper if necessary.
  7. Let the salad chill in the refrigerator for about 10 minutes before serving.

Notes

This salad is great for meal prep and keeps well in the fridge for up to three days.