This Tuscan bean salad is bright, fresh, and full of vegetables. You'll love the bold flavors combined with the creamy white beans. Great on its own or as a side.
30ouncescanned cannellini beansdrained and rinsed - *See Notes
1seedless cucumberssliced into half moons
1pintcherry tomatoeshalved
4ouncescrumbled fetaomit for a vegan salad
Optional Garnish
2tablespoonschopped Italian parsley
sea salt flakesto taste
Instructions
Add the lemon juice, dijon mustard, garlic, italian seasoning, and thyme to a large bowl. Whisk to combine.
Slowly incorporate the olive oil, constantly whisking as you pour. Continue whisking until the dressing is fully emulsified and slightly opaque. Season with salt and pepper to taste.
Add the cannellini beans, sliced cucumbers, and halved tomatoes to the bowl. Stir to coat the vegetables with the dressing.
Top the salad with crumbled feta and enjoy. Garnish with chopped parsley and sea salt flakes, if desired.
Notes
Storage: This salad can be kept in an airtight container in the fridge for up to three days. Without cheese, this salad will stay fresh for up to four days.
Cannellini beans are grown in Tuscany and best for a Tuscan salad. They are also known as white kidney beans. We use canned beans because it’s a quick shortcut, and they're delicious. Just make sure to drain and rinse them very well.
Cucumbers add crunch to the salad. We use seedless cucumbers, either English or Persian work well best, because they have thin skin and don't need to be peeled. The peel of garden variety hothouse cucumbers have a bitter flavor, so if you use them, it's best to peel them.