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Mediterranean bean salad

A bright Mediterranean bean salad with cannellini beans, cherry tomatoes, crisp vegetables, and fresh herbs tossed in a lemon-olive oil dressing.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cups cannellini beans (drained and rinsed)
  • 1.5 cups cherry tomatoes, halved
  • 0.5 cup cucumber, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced optional
  • 0.25 teaspoon salt to taste
  • 0.25 teaspoon fresh ground black pepper to taste

Instructions
 

Preparation Steps

  • Drain and rinse the cannellini beans; pat dry.
  • In a large bowl whisk together olive oil, lemon juice, red wine vinegar, and minced garlic; season with salt and pepper.
  • Add beans, cherry tomatoes, cucumber, red onion, parsley, and basil to the bowl; toss gently to combine.
  • Pour dressing over salad; toss to coat and season to taste.
  • Let salad rest in the fridge for 15 to 20 minutes to meld flavors, then serve.

Notes

Best served within a day. Keeps well in the fridge for up to 2 days.