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Emma

White Bean Salad with Summer Vegetables: Refreshing Recipe!

A refreshing Mediterranean bean medley salad featuring white beans and summer vegetables, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 ounces cannellini beans, drained and rinsed
  • 1 cup halved grape tomatoes
  • 1 cup diced zucchini
  • 1 yellow bell pepper chopped
  • 1/4 red onion minced
  • 1/4 cup fresh basil chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon whole grain mustard
  • Sea salt and freshly ground black pepper to taste

Method
 

  1. In a large mixing bowl, combine the cannellini beans, grape tomatoes, zucchini, yellow bell pepper, red onion, and basil.
  2. In a separate bowl, whisk together the olive oil, balsamic vinegar, whole grain mustard, sea salt, and black pepper until smooth.
  3. Drizzle the dressing over the bean and vegetable mixture and gently fold everything together until evenly coated.
  4. Allow the salad to rest for about 20 minutes at room temperature to enhance the flavors.
  5. For a more refreshing taste, refrigerate for 30 minutes before serving.
  6. Enjoy the salad chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 200mgFiber: 6gSugar: 3g

Notes

  • For added richness, sprinkle some crumbled goat cheese or diced avocado on top.
  • Feel free to swap out the cannellini beans for navy beans or kidney beans for a unique twist.

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