Ingredients
Salad
- 240 g cooked chickpeas drained and rinsed if canned
- 240 g cooked cannellini beans drained and rinsed if canned
- 150 g red bell pepper diced
- 150 g cucumber diced; remove watery seeds if needed
- 150 g cherry tomatoes halved
- 50 g red onion finely diced
- 20 g fresh parsley chopped
Dressing
- 2 tablespoons olive oil 28 g
- 3 tablespoons lemon juice 45 ml
- 2 teaspoons Dijon mustard 10 g
- 1/4 teaspoon fine salt 1.5 g
- 1/4 teaspoon black pepper
Equipment
- Large mixing bowl
- Small jar or whisk
- Colander
- Knife and cutting board
- Broad mixing spoon
Instructions
Mix and chill
- Use fully cooked beans. Drain well in a colander. Wash the vegetables under running water, then prepare the pepper, cucumber, tomatoes, onion and parsley as listed.
- Shake or whisk the oil, lemon juice, Dijon, salt and pepper until combined.
- Put the chickpeas and cannellini beans in a large bowl. Pour over the dressing and fold gently with a broad spoon to coat without crushing the white beans.
- Fold in the pepper, cucumber, tomatoes, onion and parsley. Cover and refrigerate for 20 minutes, then stir gently and taste. Divide into 4 servings.
- For firmer vegetables when making ahead, refrigerate the dressed beans separately from the cucumber and tomatoes and combine just before eating. Keep at 40°F (4°C) or below.
Nutrition
Calories: 297kcalCarbohydrates: 39gProtein: 13gFat: 9gFiber: 10g
Video
Notes
Nutrition is estimated per one-quarter of the bowl from the listed cooked, drained bean weights, vegetables and full dressing, using representative USDA ingredient values. Canned brands and draining change the result. Bread, cheese and other optional additions are excluded.
Instructional video credit: The Mediterranean Dish, Easy White Bean Salad. The demonstration uses cannellini beans, cucumber, tomato and herbs in a lemon-olive oil dressing. This version adds chickpeas, red pepper, red onion and Dijon and omits mint and the video's spice blend; use this card's quantities.
Refrigerate at 40°F/4°C or below and use within 3 days. Refrigerate within 2 hours, or 1 hour above 90°F/32°C. Keep bread and optional leafy greens separate until serving.