Cannellini Bean Salad

5 from 2 votes

This protein-packed Cannellini Bean Salad requires no cooking, and uses pantry staples and fresh vegetables! An easy white bean salad recipe perfect for work lunches, afternoon snacks, or a great side dish.

Prep Time15

Total Time15

Course: Salads

Cuisine: American, Mediterranean

Servings: servings

Calories: 74.72kcal

Author: Sarah Hill

Equipment

2 Mixing Bowls

Ingredients

2 (15 ounce) cans cannellini beans drained and rinsed
1 cup English cucumber diced small
⅓ cup red onion finely diced
2 tablespoons fresh parsley chopped
1 tablespoon fresh dill chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper

Instructions

Mix the beans, cucumber, onion, parsley and dill in a bowl.
In another small bowl combine the lemon juice, olive oil, salt and black pepper.
Pour the dressing over the other ingredients and toss to combine. Serve and enjoy!

Video

Notes

Add your favorite fresh vegetables, cheeses, grains, or other beans!
This salad can be eaten right away but if you make it 1-2 hours ahead of time this gives the lemony dressing time to soak into the other ingredients and meld the flavors together.
Though this salad can be a full meal and it will satiate you, it also pairs well with grilled meat.
If you're making this salad ahead of time, leave the dressing on the side or make extra dressing as the ingredients will soak it all up.
You want your salad ingredients to be at peak freshness to yield the best results.
This cannellini bean salad is best served cold or at room temperature.
Store any leftovers in an airtight container in the refrigerator for 4-5 days.

Nutrition