Ingredients
Scale
- 2 cans cannellini beans, rinsed and drained
- 1 lemon, juiced (and optional zest)
- 3 to 4 tablespoons olive oil
- 1 small garlic clove, finely grated or minced (optional)
- Salt and black pepper to taste
- A handful of chopped parsley or basil
- Optional: diced cucumber, cherry tomatoes, red onion, or feta
Instructions
- Rinse and drain your cannellini beans. Let them sit in the strainer while you make the dressing so they dry off a little.
- Mix lemon juice, olive oil, garlic, salt, and pepper in a big bowl. Taste it; it should be bright and a little punchy.
- Add the beans and toss gently. Try not to mash them; a few breaking is okay for better dressing adherence.
- Add herbs and any mix-ins you are using. Toss again and taste. Adjust with salt or lemon if needed.
- Let it sit for a few minutes, or chill it. Then enjoy your salad.
Notes
This salad is versatile and forgiving with ingredients. For best taste, allow it to rest after mixing, particularly when adding watery vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg