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white bean cucumber lunch salad recipe

White Bean Cucumber Lunch Salad

Avatar photoMarla Jennings
A fresh and healthy salad perfect for meal prep and high protein lunches.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 large salad bowl
  • 1 mixing spoon
  • 1 Sharp knife

Ingredients
  

Main Ingredients

  • 1 can 15 oz white beans, rinsed and drained
  • 2 cucumbers diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely diced
  • 1/4 cup fresh parsley chopped

Dressing

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

Preparation

  • Rinse and drain the white beans. Dice the cucumbers, halve the cherry tomatoes, and finely dice the red onion. Chop the parsley.
  • In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.
  • In a large salad bowl, combine white beans, cucumbers, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad ingredients.
  • Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed.

Serving

  • Serve the salad immediately or chill for 30 minutes to enhance the flavors.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Add dressing just before serving if storing for later.

Notes

Pro Tips: For maximum freshness, chill the salad before serving. Consider using different herbs for varied flavors.
Ingredient Substitutions: Try adding feta cheese or olives for an extra flavor punch.
How to Serve: Serve chilled as a side dish or main course.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Prepare all ingredients and store separately, combining just before serving.
Keyword healthy lunch salad, protein-packed salad, white bean cucumber lunch salad