Print

Cannellini Bean and Cucumber Salad

Print Recipe

A fresh, bright dish featuring canned cannellini beans and crisp cucumber, with a creamy yet light dressing.

Ingredients

Scale
  • 1 can cannellini beans, drained and mashed
  • 1/2 English cucumber, thinly sliced into small strips
  • 1/3 cup fresh dill, chopped
  • 1/3 cup spring onion, chopped
  • 1/2 small red onion, finely chopped
  • 1 tbsp capers
  • 1 tbsp vegan mayonnaise
  • Juice of 1/2 lemon
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds

Instructions

  1. Drain and rinse the cannellini beans. Mash them with a fork in a mixing bowl, leaving a bit of texture.
  2. Thinly slice the cucumber into matchsticks. Finely chop the red onion, spring onions, and dill.
  3. In a small bowl, whisk together the vegan mayo, lemon juice, and soy sauce.
  4. Add cucumber, chopped onions, dill, and capers to the mashed beans. Pour over the dressing and mix gently to combine.
  5. Taste and adjust seasoning if needed, considering the saltiness of soy sauce and capers.
  6. Sprinkle with sesame seeds and serve on toast, in a wrap, or as a side salad.

Notes

Store in an airtight container for up to 3 days. Keep dressing separate for best texture if meal prepping.

Nutrition

Keywords: salad, healthy meal, vegetarian, meal prep, quick recipes, gluten free

Find it online: https://alexandrarecipes.com/cannellini-bean-and-cucumber-salad/