Creamy White Bean Salad
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A refreshing and creamy salad made with heart-healthy ingredients, perfect as a side dish or main course.
00:10:00 total
Serves 4
easy
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Ingredients
- white beans - 2 cans (15.5 oz each) (canned, drained and rinsed)
- red onion - 1/3 cup (50 grams) (chopped)
- English cucumber - 1/3 cup (45 grams) (chopped)
- red bell pepper - 1/3 cup (60 grams) (chopped)
- corn kernels - 1/4 cup (40 grams) (canned, drained)
- parsley - 2 tbsp (8 grams) (chopped)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- plain Greek yogurt - 5 oz (150 grams) (low-fat or plant-based)
- garlic - 2 cloves (grated)
- lemon juice - 2 tsp (10 ml) (freshly squeezed)
- extra-virgin olive oil - 1 tbsp (15 ml) (for dressing)
Instructions
- Drain and Rinse Beans: Drain 2 cans of white beans and rinse them under water.
- Prepare Vegetables: Chop red onion, cucumber, red bell pepper, and prepare corn and parsley.
- Mix Salad: Combine beans, red onion, cucumber, red bell pepper, corn, and parsley in a large bowl. Season with salt and pepper.
- Make Dressing: In a bowl, mix Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper until creamy.
- Combine Salad and Dressing: Add the dressing to the salad and mix gently to combine.
- Serve: Serve at room temperature or chilled. Store in an airtight container in the fridge for up to 3-4 days.
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