Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette This no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

active: 25 mins
total: 25 mins
Servings: 4


  • ½ cup packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cups mixed salad greens
  • 1 (15 ounce) can low-sodium cannellini beans, rinsed
  • 1 cup halved cherry or grape tomatoes
  • ½ cucumber, halved lengthwise and sliced (1 cup)


    Step 1

    Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Nutrition Facts

Serving Size: 2 1/4 cups Per Serving: 246 calories; protein 7.5g; carbohydrates 21.5g; dietary fiber 7.6g; sugars 4.9g; fat 15.3g; saturated fat 2g; vitamin a iu 4400.6IU; vitamin c 29.9mg; folate 189.6mcg; calcium 125.6mg; iron 3.6mg; magnesium 90.7mg; potassium 793.3mg; sodium 270.5mg; thiamin 0.6mg; added sugar 1g. Exchanges:

3 fat, 1 1/2 vegetable, 1/2 lean protein, 1/2 starch


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