White Bean Salad
Servings: 4 people
- 2 cans (15 ounces) (480 grams) cannellini beans or 3 cups cooked cannellini
- 2 medium (300 grams) vine tomatoes cut into wedges
- 1½ cups (190 grams) cucumber diced
- 3 (3) scallions thinly sliced
- 1 cup (25 grams) flat-leaf parsley chopped
- ½ cup (70 grams) sun-dried tomatoes in oil chopped
- 6 ounces (170 grams) feta optional, sub non-dairy feta
For the Dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 2 tablespoons (2 tablespoons) lemon juice
- 2 tablespoons (2 tablespoons) vinegar apple cider or red wine vinegar
- 1 tablespoon (1 tablespoon) sumac sub 1 teaspoon ground cumin
- 1 small clove (1 small) garlic grated
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Combine Salad Ingredients – In a large mixing bowl, add the drained and rinsed white beans, tomato wedges, diced cucumber, thinly sliced scallions (both white and green parts), chopped parsley, chopped sun-dried tomatoes, and optional crumbled feta.
- Whisk the Dressing – In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, grated garlic, sumac (if using), salt, and black pepper until well combined.
- Toss and let it rest – Pour the dressing over the salad and toss gently to coat. Let it sit for 15 minutes to let the flavors mingle—it gets even better with a little time.
SUBSTITUTIONS
- White beans → Navy beans, great northern, butter beans, baby lima, chickpeas, lentils, or black beans
- Tomatoes → Roma, grape, cherry, or date tomatoes
- Cucumber → Persian, English, or American cucumber
- Scallions → Shallot or mild red onion
- Parsley → Fresh basil, mint, dill, or cilantro, alternatively 1 tsp dried oregano
- Sun-dried tomatoes → Kalamata olives or marinated artichokes
- Dressing (sumac optional) → Replace sumac with cumin or omit
- Feta → Optional, substitute non-dairy feta.
- Use high-quality beans – Rinse canned beans well or cook dried beans until tender and season at the end.
- Let the salad marinate – Rest 15–30 minutes to let the beans soak up all the flavors.
- Balance the dressing – Lemon juice, olive oil, garlic, and a splash of vinegar or sumac create the perfect tang.
- Chop everything evenly – Uniform pieces make each bite balanced and visually appealing.
- Use fresh herbs generously – Parsley is key; add mint, dill, or basil for extra freshness.
- Add crunch or heat if desired – Jalapeños, pickled onions, or bell peppers make great custom add-ins.
- Serve chilled or at room temp – Great for meal prep, potlucks, or quick lunches.
