White Bean Salad with Basil & Lemon Vinaigrette
With red onions and Pecorino cheese, this easy white bean salad is tossed in basil lemon vinaigrette. It’s ready in 10 minutes or less, and you can make it in advance.
Servings: 6
Ingredients
For dressing
- 1/2 cup packed basil leaves
- 1 garlic clove
- 1 teaspoon whole grain mustard
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For salad
- 2-15 ounce cans white beans, navy, great northern or cannellini beans, drained and rinsed
- 1/4 cup finely chopped red onions
- 1/4 cup grated Pecorino cheese
Instructions
- To make the dressing, combine the basil, garlic, mustard, lemon juice, olive oil, salt and pepper in the bowl of a food processor or blender. Puree the ingredients until they are smooth and combined.
- For the salad, stir together the beans, onions and Pecorino. Then mix in the dressing.
Notes
If you want a mix of herbs, you can use parsley and basil.
Sliced scallions are a good substitute for red onions.
You can make the salad up to 2 hours in advance.
You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit out at room temperature for at least 15 minutes, so it isn’t as cold.
Nutrition
Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 454mg | Potassium: 668mg | Fiber: 7g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 4mg