Bright, zesty, and loaded with earthy spices, White Bean Salad with Lemon and Cumin is a refreshing, protein-packed dish that comes together in just 15 minutes. Perfectly tender cannellini or navy beans form the heart of this Mediterranean-inspired recipe, tossed in a vibrant dressing infused with fresh lemon juice, fragrant cumin, and a hint of garlic. Diced red onion, juicy cherry tomatoes, and chopped parsley bring a burst of color and crunch, while a touch of lemon zest takes the flavor to the next level. This gluten-free, vegetarian salad is a versatile side dish or light main course that’s ideal for meal prep, as it tastes even better after the flavors meld. Serve it chilled or at room temperature for a quick, healthy meal that's as satisfying as it is simple.
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In a large mixing bowl, add the cooked white beans, ensuring they are drained and rinsed if canned.
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, ground cumin, and minced garlic until well combined.
Pour the dressing over the white beans and gently toss to coat evenly.
Add the finely diced red onion, cherry tomatoes, and chopped parsley to the bowl, and fold them into the salad carefully to avoid breaking the beans.
Season the salad with sea salt and freshly ground black pepper to taste.
Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
Serve the salad immediately, or refrigerate for up to 2 days. Bring to room temperature before serving for the best flavor.
Serving size | (692.2g) |
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Amount per serving | % Daily Value* |
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Calories | 888.6 |
Total Fat 45.0g | 0% |
Saturated Fat 6.5g | 0% |
Polyunsaturated Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1189.4mg | 0% |
Total Carbohydrate 97.7g | 0% |
Dietary Fiber 29.5g | 0% |
Total Sugars 9.4g | |
Protein 33.0g | 0% |
Vitamin D 0IU | 0% |
Calcium 328.0mg | 0% |
Iron 11.2mg | 0% |
Potassium 2626.2mg | 0% |
Source of Calories