Creamy White Bean + Crisp Chopped Veggie Salad
Ingredients
- 2 x 15oz cans white beans, rinsed well and drained
- 8 mini seedless cucumbers, sliced
- 1 small red onion, finely diced
- 2 cups ripe cherry tomatoes, halved
- 1 yellow bell pepper, seeded and diced
- 1/2 cup pitted olives, halved
- 1 bunch of fresh parsley, chopped
- 1/2 bunch of fresh dill, chopped
- 1/3 cup freshly shaved parmesan cheese
Dressing:
- 1/4 cup homemade mayonnaise https://cleanfoodcrush.com/delicious-creamy-homemade-mayonnaise
- 2 large garlic cloves, pressed
- zest and juice of 1 large lemon
- 1 Tbsp white wine, red wine, or apple cider vinegar
- sea salt and ground pepper, to taste
Instructions
- In a large bowl add your white beans.
- Chop your veggies and herbs then add them to the bowl, together with the parmesan cheese.
- In a small jar add all of your dressing ingredients and shake well to emulsify. Alternatively, you may whisk your dressing ingredients together really well in a small bowl.
- Pour your creamy dressing over the salad and gently toss to combine.
- Refrigerate the salad for 15 minutes to allow the flavors to combine, then toss again and serve.
- Best enjoyed the day of making but stays good in the fridge for 2 days.
- Enjoy!
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