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Tomato, Cucumber, and White Bean Salad with Basil Vinaigrette

Summer is here! For many, the heat inspires us to eat light. I’ve often entertained the thought that in the summer, light healthy dishes are suitable for the heat, somehow helping our bodies cope. Then again, us southerners have a different approach to food, don’t we? We love to fry everything from fish to green tomatoes and barbecue almost anything, then balance it out with side dishes such as succotash and light salads.

Whether you’re looking for a succulent side dish recipe or a markedly magnificent (and light) main dish, this is a great gastronomical delight!

  • 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)

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.

Tomato, Cucumber, and White Bean Salad with Basil Vinaigrette
Photo courtesy of Eating Well

Photo and recipe courtesy of Eating Well.

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