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White Bean Salad with Summer Vegetables

Bright and refreshing, this White Bean Salad with Summer Vegetables is a perfect addition to your summer gatherings. Packed with creamy white beans, crunchy cucumbers, sweet cherry tomatoes, and zesty dressing, each bite transports you to sunny picnics and backyard barbecues. This vibrant salad is not only quick to prepare but also versatile enough to serve as a light meal or a delightful side dish.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 can (15 oz) low-sodium white beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse the white beans under cold water to remove excess sodium.
  2. Chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces.
  3. In a large bowl, combine the rinsed beans with the chopped veggies. Gently toss together.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  5. Pour the dressing over the bean and veggie mixture. Toss gently until everything is coated. Add fresh basil last.
  6. Serve immediately or chill in the fridge for at least 30 minutes before enjoying.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No cooking required
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Customize your salad by adding diced avocados or crumbled feta cheese for extra creaminess. Store leftovers in an airtight container in the refrigerator for up to three days; it tastes even better after flavors meld.