Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse and drain the cannellini beans in cold water.
- Dice cherry tomatoes and cucumber into bite-sized pieces. Finely chop red onion and fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until smooth.
- In a large bowl, combine beans, chopped veggies, and dressing. Gently toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a refreshing side or light main dish.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg