Description
A vibrant and refreshing White Bean Salad with Summer Vegetables. This no-cook dish is packed with creamy white beans, sweet cherry tomatoes, crisp cucumber, juicy corn, and fresh herbs, all tossed in a simple lemon vinaigrette. It’s naturally vegan, gluten-free, and perfect for warm weather.
Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half moons
- 1 cup sweet corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt and black pepper to taste
- Optional Add-ins: 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh basil or dill, 1/2 avocado, diced, 1/2 yellow or orange bell pepper, diced
Instructions
- In a large mixing bowl, combine the white beans, cherry tomatoes, cucumber, corn, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed.
- Let the white bean salad rest for 10–15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy your summer white bean salad!
Notes
- For the best texture in this summer white bean salad, use English or Persian cucumbers.
- If using frozen corn, thaw it before adding to your white bean salad.
- This salad stores well in the fridge for up to 3 days.
- Add avocado or feta just before serving to keep them fresh and firm in your summer bean salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: varies by bean brand
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g