This fresh and easy White Bean Salad recipe is made with a handful of simple ingredients including creamy white beans, crunchy cucumbers, and juicy tomatoes tossed in a tangy Dijon, garlic, herbs, and lemon dressing!
Pour the dressing over top and toss to coat the vegetables. Refrigerator for 30 minutes to allow the dressing to absorb if you have time.
Top with crumbled feta
½ cup feta cheese crumbles
Garnish with fresh chopped parsley, if desired.
Store in an airtight container in the refrigerator for up to 3-4 daysUsing fresh lemon juice is best but substitute ¼ cup of bottled lemon juice if needed.Substitute white wine vinegar or red wine vinegar for the lemon juiceSubstitute ½ teaspoon of dried basil, ½ teaspoon of dried oregano and ¼ teaspoon of dried rosemary for the Italian seasoning if needed. Or use 1 tablespoon of Herbs de ProvenceSubstitute fresh sliced parsley, fresh basil or arugula for the thyme.Add 10 thinly sliced mint leaves.Add a can of tuna or for added protein.Add ¼ cup of diced red onion or green onions.Add a diced avocado.Substitute chickpeas or white kidney beans for the cannellini beans if desired.Use Persian or regular cucumber if preferred. Slicing and craping the seeds out wil keep the salad from getting watery.Use diced heirloom or roma tomatoes if preferred.Leave the cheese out for a vegan friendly salad.