two pictures of a salad with beans, cucumber and tomatoes in it on a white plate

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Crunchy Bean Salad

Name: Crunchy Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 cans 15oz each of white beans; 2 cups Cherry tomatoes; 1/2 bunch Dill, fresh; 2 cloves Garlic; 1 Lemon, zest and juice of large; 1 Long english cucumber; 1/3 cup Parsley, fresh; 1 Red bell pepper; 1 Red onion, small; 1 Yellow bell pepper; 1 tbsp Honey; 1/3 cup Kalamata olives, pitted; 1/4 cup Mayonnaise; 1 Salt and ground pepper; 1 tsp Apple cider vinegar; 1/4 cup Greek yogurt; 1/3 cup Parmesan cheese

2 ratings

· 20min · Vegetarian, Gluten free · 6 servings

Salads are my favorite dish to make during the summer, and this Crunchy Bean Salad is fresh, colorful, and full of texture. I make it with canned beans, crisp veggies, and a creamy yogurt dressing. It’s ready in just 20 minutes, and you can easily toss in your favorite beans, protein or extra veggies to make it your own.

Catalina Castravet

Ingredients

Produce

• 2 cans 15oz each of white beans

• 2 cups Cherry tomatoes

• 1/2 bunch Dill, fresh

• 2 cloves Garlic

• 1 Lemon, zest and juice of large

• 1 Long english cucumber

• 1/3 cup Parsley, fresh

• 1 Red bell pepper

• 1 Red onion, small

• 1 Yellow bell pepper

Condiments

• 1 tbsp Honey

• 1/3 cup Kalamata olives, pitted

• 1/4 cup Mayonnaise

Baking & Spices

• 1 Salt and ground pepper

Oils & Vinegars

• 1 tsp Apple cider vinegar

Dairy

• 1/4 cup Greek yogurt

• 1/3 cup Parmesan cheese

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