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Quick White Bean Salad with Thick Honey-Dijon Vinaigrette

A fresh, healthy, and satisfying cannellini bean salad with cherry tomatoes, cucumber, and red onion, all tossed in a thick, gooey, and viscous honey-dijon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cans cannellini beans (15-ounce) rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 English cucumber unpeeled, quartered and diced
  • 0.5 red onion finely diced
  • 0.5 cup fresh parsley finely chopped
Thick Honey-Dijon Vinaigrette
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper

Equipment

  • Large serving bowl
  • Small bowl or jar (for dressing)
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. In a large serving bowl, combine the rinsed and drained cannellini beans, halved cherry tomatoes, diced cucumber, and finely diced red onion.
  2. Add the finely chopped fresh parsley to the bowl.
  3. In a separate small bowl or a jar, combine all the dressing ingredients: olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
  4. Whisk or shake vigorously for 30-60 seconds until the dressing is emulsified, opaque, and has a thick, gooey, viscous consistency.
  5. Pour the thick vinaigrette over the bean and vegetable mixture.
  6. Gently fold and toss the salad until every component is coated in the glossy dressing.
  7. Serve immediately, or let marinate for at least 20 minutes at room temperature for flavors to meld.

Notes

This salad is even better after marinating for a few hours in the refrigerator. It can be stored in an airtight container for up to 3 days. Feel free to add 1/2 cup of crumbled feta or goat cheese for a tangy, salty addition.