Summer white bean salad

summer favorite

This salad holds up well in the refrigerator for up to 4 days. The flavors will blend and the beans will marinate in the dressing over the time, making it even better the next day!

Today’s light, refreshing and high protein salad tastes great right after its preparation and the next day , when the ingredients release their juices, creating a delicious sauce – all you need is a piece of bread to soak up all the goodness.

What do you need to prepare a salad?

The salad does not require many ingredients and can be easily adapted to the contents of the refrigerator. So use the vegetables you have at hand.
Here are the basic ingredients:
  • vegetables – preferably crispy and keeping shape, such as cucumber, pepper, onion, radishes or celery
  • tomato, it will largely contribute to the creation of a delicious sauce
  • lots of parsley and, optionally, a handful of cavolo nero or kale. If you want to add arugula or romaine lettuce, do it right before serving the salad. The more delicate greens, added to the salad do not refrigerate well
  • a can of beans. I used white but any other beans, chickpeas or lentils will do the job
  • olive oil, vinegar, lemon juice, salt, pepper, and a clove of garlic
  • How long can you refrigerate the salad?

    This salad holds up well in the refrigerator for up to 4 days. The flavors will blend and the beans will marinate in the dressing over the time, making it even better the next day! Just make sure to give it a stir before serving and adjust the taste by adding a little more salt or lemon juice if needed.

    Other variations of the salad.

    Summer bean salad is not only very flexible in terms of ingredients, it also combines perfectly with various additives. Be sure to try the version with pasta or pearl barley! You can also add bulgur, rice or stale bread croutons to the salad – in this case, it’s best to do it just before serving.

    Summer white bean salad

    Servings 4 servings
    Prep Time 10 mins
    Total Time 10 mins

    Ingredients

    • 1 cucumber diced
    • 2 tomatoes diced
    • ½ red onion diced
    • 1 bell pepper diced
    • ½ cup white beans cooked or canned
    • 1 handful parsley chopped
    • 1 handful cavolo nero chopped

    dressing

    • 2 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tbsp lemon juice
    • 1 clove garlic minced
    • salt to taste
    • freshly ground pepper to taste

    Instructions

    • In a large bowl, combine the olive oil, vinegar, lemon juice and minced garlic 
    • Add diced cucumber, onion, tomato and pepper into the bowl with the dressing
    • Add chopped parsley, cavolo nero, beans and season to taste with salt and pepper
    • Refrigerate for 10-15 minutes before serving
      To prepare the version with pasta, simply cook it al dente, cool down completely and add to the salad 

    Notes

    Nutritional value - ¼ of a salad, without pasta, bread or other additives
    131 kcal | Carbohydrates 11.5 g | Protein 6.5 g | Fat 5 g | Fiber 5 g
    Course: Salad, Side Dish
    Keyword: budget friendly, gluten free, white beans
    vegan bean salad

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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    Cooked with by Magdalena Wrona.
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