Trevor's Kitchen

Trevor's Kitchen

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

About the Recipe

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.
Recipe by  Carolyn Casner – EatingWell

Ingredients:

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)

Getting it done:

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.

Ingredients:

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)

Getting it done:

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.

About the Recipe

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.
Recipe by  Carolyn Casner – EatingWell

Nutritional Info

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