Description
A refreshing and healthy summer salad featuring creamy white beans, colorful seasonal vegetables, and a light lemon Dijon dressing. Perfect for a quick lunch, dinner, or side dish.
Ingredients
Scale
- 1 cup white beans (cannellini or navy beans)
- 1 cup diced summer vegetables (bell peppers, zucchini, cherry tomatoes)
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- Fresh parsley or basil leaves for garnish
Instructions
- Rinse the white beans and place them in a large bowl.
- Add the diced summer vegetables to the bowl with the beans.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to prepare the dressing.
- Pour the dressing over the beans and vegetables.
- Toss everything together until evenly coated.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley or basil leaves before serving.
Notes
Use seasonal vegetables for the best flavor and texture. Canned white beans may be used; rinse and drain well before adding. Add feta cheese or chopped nuts for extra flavor and crunch. Chickpeas or black beans can be substituted for white beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid overcooking dried white beans to prevent a mushy texture. Serve as a side dish or add grilled chicken or salmon for a complete meal.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg