White Bean & Cucumber Salad


White beans are a nutritional powerhouse! Packed with both fiber and protein, this salad is not only delicious, fresh, and quick to prepare, but it is also inexpensive to prepare.  What a great, light option for summer meals.

Preparation time: 20 minutes

Yield: Six servings


  • 1 cucumber, quartered lengthwise, chopped 1/4” thick
  • 1 can cannellini beans(15.5 ounce), rinsed and drained
  • 1/2 cup red onion, diced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh rosemary, minced
  • 1-2 tablespoons white vinegar or lemon juice (to taste)
  • 2-1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper, to taste


Any combination of chopped zucchini, yellow squash, tomatoes or sliced olives may be added to the salad.


Combine cucumber, red onion, rinsed beans, parsley, rosemary, and dill in a large bowl. Pour vinegar and oil over top, season with salt and pepper, and toss to combine. Taste for seasoning and add more salt and pepper if desired.