
Bright, refreshing, and incredibly satisfying, this salad celebrates the simple joy of fresh herbs and creamy beans. It’s the perfect lunch to sustain your afternoon energy.
A vibrant, plant-based salad featuring creamy Cannellini beans, crisp cucumbers, and a generous handful of fresh parsley and mint. Tossed in a zesty lemon-dijon vinaigrette, it is high in fiber, rich in plant protein, and ready in minutes.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 45g |
Yes, it keeps well for up to 3 days in the fridge. Add the fresh herbs just before eating.
Great Northern beans or chickpeas work perfectly as a substitute.
Absolutely, all ingredients in this recipe are naturally gluten-free.




Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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