White bean & tomato salad
Creamy white beans turn juicy tomatoes and cucumber into an easy lunch. A lemon dressing and chopped parsley keep the flavors bright without any cooking.
15 minutes, start to finishLet’s make it.
- 01
Step 1
Drain and rinse beans. Put tomatoes, cucumber and sliced onion in a large bowl.
- 02
Step 2
Whisk oil, lemon juice, salt and pepper together. Add beans and dressing to the vegetables.
- 03
Step 3
Fold in parsley gently and leave for 5 minutes before serving so the beans pick up the dressing.
Make it your own.
- For milder onion, soak the slices in cold water for 5 minutes and drain well.
Keeping the leftovers
Refrigerate promptly. Keep dressing and fresh toppings separate where possible; use within 2 days. Add avocado or delicate leaves just before serving.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
