Go Back

White Bean Salad with Summer Vegetables

A vibrant, refreshing salad featuring creamy white beans and crisp summer vegetables in a tangy dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups canned white beans (such as cannellini or great northern), rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 piece bell pepper (any color you prefer), diced
  • 1 cup corn (fresh or frozen)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by rinsing and draining the canned white beans. Then chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. If you're using fresh corn, you can cook it for a few minutes until tender before adding to the salad.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, and a pinch of salt and pepper.
Combining Ingredients
  1. In a large bowl, combine the white beans, chopped veggies, and parsley. Drizzle the dressing over the top and toss gently until all ingredients are well-coated.
Chilling
  1. Allow the salad to sit in the refrigerator for at least 15-30 minutes before serving.
Serving
  1. Toss once more, adjusting seasoning to taste, and serve it up.

Notes

Feel free to substitute vegetables based on what’s in season. If preparing ahead of time, wait to add the dressing until just before serving to keep the veggies fresh and crunchy.