Mediterranean White Bean Salad
Mediterranean White Bean Salad is fresh, vibrant and so easy to make. Creamy white beans, crisp chopped veggies, garlic vinaigrette and avocado in every bit. Have this salad ready to serve in under 20 minutes!
Servings: 4
Equipment
- large bowl for serving
Ingredients
White Bean Salad
- 2 15 oz cans white cannellini beans, drained & rinsed or sub one can of garbanzo beans
- 1 small red bell pepper, diced
- 1 medium cucumber, diced
- 1 stalk celery, diced
- ½ small red onion, diced
- ¼ cup fresh parsley, chopped
- ¼ bunch fresh dill, chopped
- 1 avocado, pitted and dcied
- ¼ cup goat or feta cheese, crumbled
Garlic Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp rice vinegar
- 2 Tbsp dijon mustard
- ¼ cup mayonnaise or plain greek yogurt
- 2 cloves garlic, minced
- ½ tsp salt & pepper
- ½ tsp maple syrup optional! if dressing is too tangy for you
Instructions
Garlic Dressing
- In a small bowl, whisk together the oil, vinegar, Dijon mustard, garlic, maple syrup (if using), salt, and pepper until well combined.
White Bean Salad
- In a large mixing bowl, add the white beans, tomatoes, cucumber, red onion, parsley, and basil.Pour the dressing over the salad and gently toss until everything is evenly coated. Serve right away.
Notes
- Taste the dressing before serving. You can add the maple syrup or honey to take out a little tang. I love it as it:)
- This salad will keep for up to 3 days, be sure to mix well before serving again as the dressing will fall to the bottom.
- Store in an airtight container in the fridge. Do not freeze this salad.
Nutrition
Serving: 1 cup of salad | Calories: 322kcal | Carbohydrates: 10g | Protein: 4g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 583mg | Potassium: 425mg | Fiber: 5g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 32mg | Calcium: 78mg | Iron: 1mg