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Fresh White Bean Veggie Salad: 15 Minute Fix

White Bean Veggie Salad
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A refreshing and nutritious White Bean Veggie Salad featuring a medley of colorful vegetables and protein-rich white beans, tossed in a simple lemon-garlic dressing. This salad is quick to prepare, customizable, and perfect for a healthy lunch, side dish, or picnic.

Ingredients

Scale
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 medium cucumber, diced
  • 1 bell pepper (any color), diced
  • 1 medium carrot, shredded
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables: Wash and dice the cucumber, bell pepper, carrot, and cherry tomatoes. Finely chop the red onion and parsley.
  2. Rinse the beans: Drain the canned white beans and rinse them under cold water.
  3. Combine ingredients: In a large mixing bowl, add the rinsed white beans, diced cucumber, bell pepper, shredded carrot, halved cherry tomatoes, red onion, and chopped parsley.
  4. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.
  5. Toss the salad: Pour the dressing over the salad ingredients and gently toss until well combined.
  6. Taste and adjust: Sample the salad and adjust seasoning as needed.
  7. Chill (optional): Refrigerate for 10-15 minutes before serving to allow flavors to meld.
  8. Serve: Give the salad a final toss before serving your White Bean Veggie Salad.

Notes

  • For extra flavor, consider marinating the beans in spices before adding them to the salad.
  • Add fresh herbs like basil or cilantro for an enhanced flavor.
  • Consider adding crunchy elements like sunflower seeds or roasted chickpeas.
  • For a Mediterranean twist, add feta cheese, olives, and artichoke hearts.
  • For a spicy kick, add jalapeños or hot sauce.
  • Mix in cooked quinoa or farro for a heartier salad.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

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