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

  • 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)

DIRECTIONS

  • 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.
Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette Recipe |  EatingWell