Ingredients
- For the Salad:
- 800g / 24 oz (2 cans) white beans (e.g., cannellini, navy/haricot, butter beans), drained
- 4 tomatoes, cut into 1.25 cm (½”) pieces
- 3 cucumbers (or 1 ½ long English/Telegraph cucumbers), cut into 1.25 cm (½”) pieces
- ½ red onion, finely chopped
- 1 cup parsley, roughly chopped (1 large bunch)
- ⅓ cup mint, roughly chopped
- For the Lemon Dressing:
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 garlic clove, minced
- ½ tsp Dijon mustard (or substitute yellow mustard or omit)
- ½ tsp kosher salt (or ¼ tsp table salt)
- ½ tsp black pepper
Instructions
- Prepare the Dressing: Place the dressing ingredients in a jar and shake well to combine.
- Prepare the Salad: In a large bowl, combine the salad ingredients: white beans, tomatoes, cucumbers, red onion, parsley, and mint.
- Toss and Serve: Drizzle most of the dressing over the salad and toss well to combine. Transfer to a serving bowl and serve immediately.
Notes
- Beans: You can use any variety of beans; chickpeas work well too.
- Dijon Mustard: The mustard helps thicken the dressing. You can substitute yellow mustard or omit it if you prefer.
- Dried Beans: If using dried beans, soak 1 ¼ cups of beans for 5–24 hours. Cook in a large pot of salted water, boiling and simmering until tender (approx. 25 minutes for fresh cannellini beans).
- Storage: Keeps for up to 3 days. The tomato may lose its juiciness, but you can freshen it up with a drizzle of olive oil or a squeeze of lemon just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean, Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
