Mediterranean White Bean and Herb Salad

Quick Summary

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.

Ingredients

Method

1. 01. Whisk the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl until emulsified. Season with salt and pepper.
2. 02. Combine the beans, tomatoes, cucumber, and red onion in a large mixing bowl.
3. 03. Pour the dressing over the bean mixture and toss gently to coat.
4. 04. Fold in the fresh parsley and mint just before serving to keep the leaves bright and crisp.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead?

Yes, it keeps well for up to 3 days in the fridge. Add the fresh herbs just before eating.

What can I use instead of Cannellini beans?

Great Northern beans or chickpeas work perfectly as a substitute.

Is this gluten-free?

Absolutely, all ingredients in this recipe are naturally gluten-free.