Vibrant salad with creamy white beans, fresh veggies, and zesty lemon dressing for a bright, filling meal.
# What You Need:
→ Base
01 - 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/4 small red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
→ Lemon Dressing
06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon lemon zest
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Optional Additions
12 - 1/4 cup crumbled feta cheese (omit for vegan option)
13 - 1/4 cup toasted sunflower seeds or pumpkin seeds
# How To Make It:
01 - In a large bowl, mix white beans, cherry tomatoes, cucumber, red onion, and parsley.
02 - Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to combine.
04 - Taste the salad and add more salt or pepper if needed.
05 - Sprinkle crumbled feta and seeds on top if using. Serve immediately or refrigerate for up to 2 days.
