CREAMY White Bean Salad

Ingredients

• 2 cans Cannellini Beans (15.5 oz (440 g) each, drained and rinsed)
• 1/3 cup Red Onion (chopped, about 50 g)
• 1/3 cup English Cucumber (chopped, about 45 g; peel optional)
• 1/3 cup Red Bell Pepper (chopped, about 60 g)
• 1/4 cup Corn Kernels (canned, drained and rinsed, about 40 g)
• 2 tbsp Fresh Parsley (chopped, about 8 g)
• 5 oz Plain Greek Yogurt (150 g, low‑fat (can use full‑fat, non‑fat, or plant‑based))
• 2 cloves Garlic (grated (or finely chopped))
• 2 tsp Lemon Juice (freshly squeezed, about 10 ml)
• 1 tbsp Extra‑Virgin Olive Oil (15 ml)
• to taste Sea Salt (preferably flaky sea salt)
• to taste Freshly Cracked Black Pepper (freshly ground)

Instructions

1. Drain and rinse beans

   Place the two cans of cannellini beans in a colander, rinse under cold water, shake off excess water, and transfer to a large mixing bowl.

   Time: PT2M

2. Prep vegetables

   Finely chop the red onion, English cucumber, and red bell pepper. Add the chopped veggies, corn kernels, and parsley to the bowl with the beans.

   Time: PT5M

3. Season the bean mixture

   Season the bean and vegetable mixture with sea salt and freshly cracked black pepper. Toss gently until evenly coated.

   Time: PT2M

4. Make the creamy dressing

   In a separate small bowl, combine the Greek yogurt, grated garlic, lemon juice, olive oil, a pinch of sea salt, and black pepper. Whisk until smooth. If the dressing is too thick, whisk in a splash of water until desired consistency.

   Time: PT5M

5. Combine dressing with salad

   Pour the creamy dressing over the bean‑vegetable mixture. Gently fold until everything is evenly coated, being careful not to mash the beans.

   Time: PT2M

6. Serve or store

   Serve the salad at room temperature or chilled. Transfer any leftovers to an airtight container and refrigerate.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g