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Recipe Printable
Easy Herby White Bean Salad
Ingredients
- 13 oz jar or can cannellini beans, drained and rinsed
- 13 oz jar or can chickpeas, drained and rinsed
- 3 medium tomatoes, diced
- 1 large English cucumber, diced
- ½ medium red onion, finely diced
- 1 cup flat-leaf parsley, chopped fine
- ⅓ cup fresh mint, chopped fine
For the vinaigrette
- 1-2 lemons, juiced add the juice of 2 lemons for extra acidity.
- ¼ cup extra-virgin olive oil
- 1 tsp honey mustard or dijon mustard
- 1-2 cloves garlic, minced
- sea salt and pepper to taste
Instructions
- In a medium-sized mixing bowl, combine all the ingredients for the vinaigrette and whisk until thoroughly combined.
- Next, add the chopped vegetables, herbs, and rinsed beans.
- Toss everything together and serve chilled. Keeps in the fridge for up to 3 days.
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