Versatile Meals: Quick & Easy Dining
A refreshing and easy-to-make white bean salad bursting with fresh herbs and a zesty lemon dressing, perfect as a side, light meal, or part of a mezze spread.
Ingredients
- 1 can cannellini beans (15oz) rinsed and drained
- 0.25 cup fresh parsley chopped
- 0.25 cup fresh mint chopped
- 2 tablespoon red onion finely diced
- 1 clove garlic minced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice fresh
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper freshly ground
Instructions
- In a medium bowl, combine the rinsed and drained cannellini beans, chopped fresh parsley, chopped fresh mint, finely diced red onion, and minced garlic.
- In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and freshly ground black pepper until well combined.
- Pour the dressing over the bean mixture and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning if necessary. For best flavor, serve immediately or chill for at least 15 minutes to allow the flavors to meld.
- Garnish with extra fresh herbs before serving, if desired.
Notes
Add chopped bell peppers or cherry tomatoes for extra color and nutrients. For a heartier salad, crumble in some feta cheese or add cooked quinoa. This salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days, making it excellent for meal prep. Serve chilled for best flavor.