Easy Lemon Garlic White Bean Salad
A fresh, no-cook meal featuring creamy white beans, juicy cherry tomatoes, and a bright lemon-garlic dressing. Ready in just 25 minutes.
Ingredients
Salad Base
- 2 15-ounce cans white beans drained and rinsed thoroughly
- 1/4 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup parsley fresh leaves, chopped
- 2 tbsp cilantro fresh leaves, chopped
Lemon Garlic Dressing
- 1/4 cup olive oil extra virgin recommended
- 3 tbsp lemon juice freshly squeezed
- 1 clove garlic pressed or finely minced
- salt and pepper to taste
Instructions
- Rinse the beans: Pour canned beans into a fine mesh strainer and run cold water over them until the water runs clear. Let them drain well.
- Combine ingredients: In a large mixing bowl, add the drained white beans, halved cherry tomatoes, finely chopped red onion, parsley, and cilantro.
- Prepare dressing: In a small glass jar or bowl, whisk together the olive oil, fresh lemon juice, pressed garlic, salt, and pepper until combined.
- Toss and fold: Pour the dressing over the bean mixture. Use a large spoon to gently fold everything together, being careful not to mash the beans.
- Rest: Let the salad sit for 10-15 minutes at room temperature before serving to allow the flavors to meld.
Notes
If the red onion is too sharp, soak the chopped pieces in cold water for 10 minutes before adding to the salad. This recipe stores well in the fridge for up to four days.