Description
A fresh and vibrant Tabbouleh White Bean Salad featuring tender white beans combined with juicy tomatoes, crunchy cucumbers, and fragrant herbs, all tossed in a zesty lemon and garlic dressing. This healthy and filling salad is perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad Ingredients
- 800g / 24 oz (2 cans) white beans (cannellini, navy/haricot, or butter beans), drained
- 4 tomatoes, cut into 1.25cm / 1/2″ pieces
- 3 cucumbers (or 1 1/2 long English/Telegraph cucumbers), cut into 1.25cm / 1/2″ pieces
- 1/2 red onion, finely chopped
- 1 cup parsley, roughly chopped (1 large bunch)
- 1/3 cup mint, roughly chopped
Dressing Ingredients
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small garlic clove, minced using garlic press
- 1/2 tsp Dijon mustard
- 1/2 tsp salt (kosher/cooking salt or 1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
- Prepare the Dressing: Place the lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper into a jar. Shake well until all ingredients are combined into a smooth dressing.
- Combine Salad Ingredients: In a large bowl, add the drained white beans, chopped tomatoes, cucumbers, red onion, parsley, and mint. Drizzle most of the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
- Serve: Transfer the salad to a serving bowl and serve immediately for the freshest flavor.
Notes
- Note 1: Use good quality canned white beans drained well to avoid excess moisture.
- Note 2: Dijon mustard adds a nice tang but can be omitted if unavailable.
- Note 3: For extra texture, rinse and dry the beans well before adding to the salad.
