Tomato, Cucumber & White Bean Salad With Basil Vinaigrette

A close-up view of a tomato, cucumber and white bean salad with basil vinaigrette on a plate
Dotdash Meredith

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

  • ½ cup packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cups mixed salad greens
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 1 cup halved cherry or grape tomatoes
  • ½ cucumber, halved lengthwise and sliced (1 cup)

Directions

  1. Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Nutritional Information

Per Serving: 246 Calories, Total Fat: 15 g, Saturated Fat: 2 g, Carbohydrates: 22 g, Fiber: 8 g, Total Sugars: 5 g, Protein: 8 g, Sodium: 271 mg, Potassium: 793 mg, Iron: 4 mg, Folate: 190 mcg, Calcium: 126 mg, Vitamin A: 4401 IU, Vitamin C: 30 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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