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White Bean & Veggie Summer Salad

This White Bean & Veggie Summer Salad is the perfect warm-weather dish. Light, crisp, protein-packed, and delicious!
Course Salad, Side Dish
Keyword Summer
Total Time 30 minutes
Servings 6 servings

Equipment

  • Medium sized bowl
  • Can opener
  • Spatula or kitchen spoon
  • Knife

Ingredients

  • 1 can of navy beans
  • 2 medium tomatoes or 1 cup cherry tomatoes
  • 1 bell pepper
  • 4 mini cucumbers or 1 English cucumber
  • ½ cup Greek vinaigrette store bought or homemade

Greek Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 1/2 tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tbsp honey
  • ½ tsp dried oregano
  • ½ tsp dijon mustard
  • ¼ tsp salt
  • 1/8 tsp ground black pepper

Instructions

  • Drain & rinse can of navy beans and add to a medium sized bowl
  • Add ¼ cup of vinaigrette to bowl and stir until combined
  • Let beans marinate in vinaigrette for 10-20 minutes
  • While beans are marinating, chop cucumbers, bell pepper and tomato into bite sized pieces
  • Add chopped vegetables into bowl of beans and add the other ¼ cup of vinaigrette
  • Stir until combined
  • Enjoy!

Greek Vinaigrette

  • Combine all ingredients in blender or immersion blender, and blend until smooth