White Bean Salad
If you couldn’t already tell, Summer salads are one of my favorite things, the perfect side or easy dinner for this mama. I have always loved Cannellini beans and this is a way to enjoy them in the Summer. This can easily be vegan if you use plant-based parmesan, we love the Follow Your Heart brand, or just leave it out completely. Honesty moment - my kids would not even try this salad so make this when you have some adults to share it with. It stayed fresh and delicious for a couple days in the fridge. You could even prep the salad and bring along your oil, lemon, salt, and pepper for a fresh take. I also have a friend that is super against vinaigrettes (looking at you KT) but that’s ok, drizzle some Caesar or ranch dressing for an easy alternative.
But really, this is an easy and beautiful salad that celebrates the produce of the season. Make it and love every bite!
White Bean Salad
2 cans cannellini beans, drained and rinsed
3 cups arugula
2 cups cherry tomatoes, quartered
1/2 red onion, thinly sliced
1/4 cup shaved parmesan
1/4 cup olive oil
1 lemon, juiced
salt and pepper to taste
- In a large bowl, toss all the ingredients together and serve!
I love simple and fresh salads and this is no exception. If you are vegan, just swap the parm for vegan parmesan!
Drop in those beans, they are great protein and give this salad something extra
Thinly sliced red onions are perfect, they soften in the salad and are not as pungent as other onions. Plus that color is swoonworthy
Fresh, sweet, summer tomatoes are the best! I love grabbing the heirloom cherry tomatoes at Trader Joe’s for those different colors, you know I am a sucker for color!
Shaved parmesan is the perfect compliment, it is salty and gives it that something extra
The dressing is the most basic possible: oil, lemon, salt, and pepper. If vinaigrettes are not your fave, swap this for some Caesar or ranch dressing!
I love that you can just squeeze the lemon and drizzle the oil over, no need to use another bowl. Toss and that’s it!
