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