Meal Prep White Bean Cucumber Salad

Owen Parker

A nutritious and flavorful salad perfect for meal prepping and enjoying throughout the week.

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Prep Time 20

Total Time 20

Course Lunch, Salad

Cuisine Mediterranean

Servings 8 cups

Calories 150 kcal

Equipment

1 Mixing Bowl large
1 Cutting board
1 Knife

Ingredients

Salad Ingredients

2 cups canned cannellini beans rinsed and drained
1 large English cucumber diced
1 cup cherry tomatoes halved
1/2 red onion thinly sliced
1/4 cup fresh parsley chopped
1/4 cup fresh mint chopped

Dressing

1/4 cup olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions

Preparation

Rinse and drain the cannellini beans. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh parsley and mint.
In a large mixing bowl, combine the beans, cucumber, tomatoes, and onion. Drizzle with olive oil and lemon juice, then season with salt and pepper. Gently toss to combine.

Serving

Transfer the salad to serving dishes, garnish with additional herbs if desired, and enjoy as a side or main dish.

Storage

Store the salad in airtight containers in the refrigerator for up to five days. Toss gently before serving to redistribute the dressing.

Notes

Pro Tips: Use the freshest ingredients for the best flavor. Keep the dressing separate until serving to maintain crispness.
Ingredient Substitutions: Replace mint with basil or cilantro for a different flavor profile. Use lime juice instead of lemon for a tangier dressing.
How to Serve: Enjoy this salad as a standalone dish or pair it with grilled chicken or fish.
Storage & Freshness: Store in airtight containers to preserve freshness. The salad will keep for up to five days in the refrigerator.
Make-Ahead Tips: Prepare all ingredients in advance and store separately. Assemble the salad just before serving.

Keyword Healthy Lunch, Meal Prep, white bean cucumber salad