Description
Easy Breezy Summertime Bean Salad is a fresh, vibrant, and healthy salad made with creamy beans, crunchy cucumbers, juicy cherry tomatoes, olives, garlic, and fresh parsley. It’s a quick, no-cook dish perfect for summer meals, picnics, and meal prep.
Ingredients
- 2 cans cannellini beans or garbanzo beans, drained and rinsed well
- 1 cup cherry tomatoes, halved
- 2 medium cucumbers, chopped
- 1/2 medium red onion, thinly sliced
- 12 black olives, sliced
- 1 tablespoon extra virgin olive oil
- 1 bunch fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
Instructions
- Drain and rinse the beans thoroughly under cold water.
- Slice cherry tomatoes in half and place them in a large bowl.
- Chop cucumbers into bite-sized pieces and add to the bowl.
- Thinly slice red onion and add it to the mixture.
- Slice black olives and finely chop parsley, then add both to the bowl.
- Mince garlic cloves finely and add to the salad.
- Add drained beans, olive oil, and sea salt.
- Gently toss everything together without mashing the beans.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 20–30 minutes before serving for enhanced flavor.
- Toss again before serving chilled to redistribute dressing.
Notes
- Best served fresh but can be stored for up to 2 days.
- Add lemon juice for extra brightness.
- Chickpeas can replace cannellini beans if desired.
- Avocado or bell peppers can be added for extra texture.
- Do not overmix to keep beans intact.
- Great for meal prep and summer picnics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
