Ingredients
2 cups cooked cannellini beans (drained and rinsed)
1 large cucumber (diced)
1 pint cherry tomatoes (halved)
1 small red onion (finely chopped)
1/4 cup fresh parsley (chopped)
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/2 teaspoon ground cumin
3 green onions (sliced, optional)
1/4 cup red grape (cut in half, optional)
Instructions
Combine cannellini beans, cucumbers, cherry tomatoes, red onion, and parsley in a large bowl
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, cumin, salt, and pepper
Pour dressing over salad mixture
Toss gently to coat
Adjust seasoning as needed
Chill for 15-20 minutes before serving
Notes
Use canned cannellini beans for time-saving preparation
Add crumbled feta or chickpeas for extra protein
Store in airtight container in refrigerator for up to 3 days
Serve with pita bread or grilledvegetarian protein for a complete meal
- Prep Time: 15
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg