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Easy Breezy Summertime Bean Salad
We LOVE chopped veggie salads at our house. That’s probably pretty obvious because we sure have a lot of them here on the CFC website. But ESPECIALLY adore them throughout the Summer when produce is available locally and tastes SO FRESH!
This white bean version is completely Dairy-Free, Gluten-free, and PACKED with garden-fresh veggies. Nothing complicated at all here – even the tasty light dressing is made of just a few simple ingredients. Oh yes, and of course, it’s absolutely delicious!
Adding beans to salads is a cost-effective way to boost nutrients and feed your family or a large group without compromising your budget.
âž¡ï¸ Want to cook your own dry beans at home? Here’s how.
Beans are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.
â¤ï¸ They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.
➡ No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,†which can affect both your digestive system and the absorption of other nutrients.
🥘 Enjoy beans in soups and stews, in salads, or in chili!
REFERENCES:
🔪Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present. It’s incredibly soothing and the finished result always makes me feel a great sense of accomplishment because my family will be eating all those beautifully prepared fresh vegetables.
âž¡ï¸ Here are a few more of our favorite chopped salads that you’ll love:
- Greek Chickpea Salad:
- Chop Chop Fresh Veggie Salad:
- CFC’s FAVORITE chopped salad:
- Greek Yogurt Cucumber Salad:
- Thai Inspired Avocado Salad:
- Quick Cucumber Avocado Salad:
Makes 6 servings
Ingredients:
- 2 cans of cannellini beans or garbanzo beans, drained and rinsed well
- 1 cup cherry tomatoes, halved
- 2 garden cucumbers cut into chunks
- 1/2 red onion, thinly sliced
- 12 black olives, sliced
- 1 Tbsp extra virgin olive oil
- 1 bunch of fresh parsley, chopped
- 2 fresh garlic cloves, minced
- 1/ 2 tsp sea salt
Instructions:
Rinse and drain the beans really well.
Slice your cherry tomatoes in half, chop cucumbers into bite-sized chunks, then thinly slice the red onion.
Add all ingredients to a large bowl. Add chopped parsley, minced garlic, black olives, olive oil, and sea salt.
Stir gently to combine.
Taste test and adjust seasonings as desired.
Serve immediately or cover and set it in the refrigerator until you’re ready to serve.
Quickly toss the salad again before serving.
Stays well in the refrigerator for about 48 hours, however, it’s really best eaten soon after making.
Enjoy!
â¤ï¸Rachel
Ingredients
- 2 cans of cannellini beans or garbanzo beans, drained and rinsed well
- 1 cup cherry tomatoes, halved
- 2 garden cucumbers cut into chunks
- 1/2 red onion, thinly sliced
- 12 black olives, sliced
- 1 Tbsp extra virgin olive oil
- 1 bunch of fresh parsley, chopped
- 2 fresh garlic cloves, minced
- 1/ 2 tsp sea salt
Instructions
- Rinse and drain the beans really well.
- Slice your cherry tomatoes in half, chop cucumbers into bite-sized chunks, then thinly slice the red onion.
- Add all ingredients to a large bowl. Add chopped parsley, minced garlic, black olives, olive oil, and sea salt.
- Stir gently to combine.
- Taste test and adjust seasonings as desired.
- Serve immediately or cover and set it in the refrigerator until you’re ready to serve.
- Quickly toss the salad again before serving.
- Stays well in the refrigerator for about 48 hours, however, it's really best eaten soon after making.
- Enjoy!
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