Red and White Bean Salad
Bright, colorful, and packed with flavor, this Red and White Bean Salad is a vibrant medley of wholesome ingredients that comes together in just 15 minutes. Featuring tender red kidney beans and creamy cannellini beans, crisp cucumber, juicy cherry tomatoes, and a touch of zesty red onion, this protein-rich salad is as satisfying as it is nutritious. A tangy homemade vinaigrette, made with extra virgin olive oil, red wine vinegar, Dijon mustard, and garlic, ties it all together, while fresh parsley adds a refreshing finish. Perfect as a quick lunch, healthy side dish, or crowd-pleasing appetizer, this no-cook recipe is ideal for meal prep and keeps well for days. Simple, delicious, and full of plant-based goodness, this salad is a must-try for your next picnic or potluck!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup red kidney beans (canned, rinsed, and drained)
- 1 cup cannellini beans (canned, rinsed, and drained)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 0.25 cup red onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
In a large mixing bowl, combine the red kidney beans, cannellini beans, cherry tomatoes, cucumber, red onion, and fresh parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the bean and vegetable mixture in the large bowl.
Toss everything together gently to ensure the salad is evenly coated with the dressing.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve immediately as a light lunch, side dish, or appetizer. Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 4.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
