Description
A fresh and vibrant White Bean Salad with Summer Vegetables that bursts with color and flavor. This no-cook dish is packed with creamy white beans, sweet cherry tomatoes, crisp cucumber, juicy corn, and fresh herbs all tossed in a simple lemon vinaigrette. It’s naturally vegan, gluten-free, and perfect for warm weather lunches, BBQ sides, or light dinners.
Ingredients
– 1 can (15 oz) white beans, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced into half moons
– 1 cup sweet corn (fresh, frozen, or canned)
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 2 tablespoons extra virgin olive oil
– Juice of 1 lemon (about 2 tablespoons)
– Salt and black pepper to taste
Optional Add-ins:
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh basil or dill
– 1/2 avocado, diced
– 1/2 yellow or orange bell pepper, diced
Instructions
1. In a large mixing bowl, combine the white beans, cherry tomatoes, cucumber, corn, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning if needed.
5. Let the salad rest for 10–15 minutes to allow the flavors to meld.
6. Serve chilled or at room temperature. Enjoy!
Notes
– For the best texture, use English or Persian cucumbers (they’re seedless and crunchier).
– If using frozen corn, thaw it before adding.
– This salad stores well in the fridge for up to 3 days.
– Add avocado or feta just before serving to keep them fresh and firm.
- Prep Time: 15 minutes
- Category: Lunch
Keywords: white bean salad, summer salad, healthy salad, bean salad with vegetables, vegan picnic recipes, lemon bean salad