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–+ servings

California-Style White Bean Salad with Meyer Lemon Dressing

A light and refreshing white bean salad packed with fresh veggies and a zesty dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Quick Meals, Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/4 cup California extra-virgin olive oil Napa Valley recommended
  • 2 tablespoons fresh Meyer lemon juice or regular lemon juice
  • 1 teaspoon dried Italian seasoning or your favorite dried herbs
  • sea salt to taste
  • freshly ground black pepper to taste
For the Salad
  • 1 can (15 oz) cannellini beans rinsed and drained
  • 1/2 medium red onion thinly sliced
  • 1 medium English cucumber halved lengthwise and sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped, for garnish

Method
 

  1. In a large bowl, whisk together the olive oil, Meyer lemon juice, dried herbs, salt, and pepper until well combined.
  2. Add the rinsed cannellini beans, red onion slices, cucumber slices, and cherry tomatoes. Stir gently until all ingredients are evenly coated with the dressing.
  3. Serve immediately, or for best flavor, cover and refrigerate for at least 1 hour. Garnish with fresh parsley just before serving.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 8gFat: 11gSaturated Fat: 1.5gSodium: 380mgFiber: 6gSugar: 4g

Notes

Swap out dried herbs based on what you have on hand; oregano, basil, or thyme all work well. For a creamier texture, mash a few beans before adding them to the salad. This salad keeps well in the fridge for up to 2 days, but the cucumber may soften. Add a handful of toasted almonds for extra crunch. Serve as a side dish or light main course with crusty bread. If you don't have Meyer lemons, regular lemons are fine. Adjust salt and pepper just before serving, as flavors develop while chilling.

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