Quick Cannellini Bean Salad
This bright and tangy Mediterranean bean salad is the perfect healthy side dish or light lunch that comes together in just ten minutes.
dailyrecipesbook.comI absolutely love making bean salads because they are so simple and satisfying. This cannellini bean salad has become a favorite in my kitchen because it is packed with protein and fiber, making it a great option for a quick lunch or a side dish for dinner.
The secret to the delicious flavor is the combination of zesty lemon, tangy pickled red onions, and fresh herbs. It is a very versatile dish that works well with whatever you have in your pantry, and it tastes even better after the flavors have a chance to mingle for a bit.
Ingredients
- 15 ounce can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, sliced
- 1 garlic clove, minced or grated
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup pickled red onions
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sumac
- Salt and black pepper to taste
Instructions
- 1
Rinse the cannellini beans well under cold water and let them drain thoroughly.
- 2
In a large bowl, combine the beans, sliced tomatoes, minced garlic, fresh mint, and pickled red onions.
- 3
Drizzle the olive oil and lemon juice over the salad.
- 4
Sprinkle the sumac, salt, and pepper over the top.
- 5
Gently toss everything together until well combined.
- 6
Fold in the crumbled feta cheese right before serving to keep the texture nice and light.
๐ก Tips
Store your leftovers in an airtight container in the refrigerator for up to four days. If you want to make this ahead of time, mix all the ingredients except for the fresh herbs and feta, then add those in right before you are ready to serve.
Made this recipe? Let us know how it went.
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