Summer Bean Salad
This vegetarian bean salad recipe is the perfect summer meal! Made with white beans, vegetables and a fresh lemon dressing, it’s a healthy, high-protein and high-fibre salad.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
- Cuisine: Vegetarian, Gluten-Free
- Diet: Vegetarian
Scale
Ingredients
bean salad
- 19oz can cannellini beans (white kidney beans), strained and rinsed
- 1 yellow zucchini, diced
- 1/2 bunch asparagus, trimmed and chopped
- 2 cups cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup parsley, roughly chopped
- 2 tablespoons basil, roughly chopped
- 4oz goat cheese, crumbled (optional)
dressing
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, grated
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
Instructions
- In a small bowl or jar, combine dressing ingredients, whisk together until emulsified and set aside.
- Bring a small pot of water to a boil and season with a pinch of salt.
- Add chopped asparagus to the pot and cook for 1-2 minutes until bright green in colour. Once cooked, transfer the asparagus to a bowl of ice-cold water and allow to cool completely before straining and patting is dry. (This step is optional, but the process of blanching the asparagus makes it more palatable and tender.)
- In a large bowl, combine the beans, yellow zucchini, asparagus, tomatoes, red onion, parsley and basil and toss to combine.
- Drizzle the salad with the dressing and toss again to ensure everything is well coated.
- Taste the salad, season with additional sea salt and pepper to taste or a squeeze of lemon, and top with crumbled goat cheese.
- The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 313 calories
- Sugar: 6 grams
- Fat: 18 grams
- Carbohydrates: 28 grams
- Fiber: 8 grams
- Protein: 14 grams
Keywords: dressing, vegetarian, healthy, easy
Find it online: https://kaynutrition.com/2020/05/summer-bean-salad/
