Beets and Cucumber Salad with White Beans
A bright, flavorful salad featuring earthy beets, crisp cucumbers, and creamy white beans tossed in a lemony vinaigrette. Topped with feta and pistachios for a perfect mix of textures, it’s a balanced salad that’s simple enough for lunch and special enough for entertaining.
Ingredients
- 1 English cucumber sliced into thin discs
- 1 14 oz can sliced beets, drained
- 1 15 oz can Great Northern beans, drained and rinsed (or substitute navy or cannellini beans)
- 3 oz feta cheese crumbled
- ⅓ cup pistachios roughly chopped
- ⅓ cup red onion thinly sliced
- ¼ cup fresh dill chopped
- 2 tablespoons fresh mint leaves chopped
Lemon Vinaigrette:
- 6 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.6 tablespoons olive oil, 4 tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Drain and rinse the beans. Toss them with half the vinaigrette, dill, and mint; let marinate while prepping remaining ingredients.¼ cup fresh dill, 2 tablespoons fresh mint leaves, 1 15 oz can Great Northern beans, drained and rinsed (or substitute navy or cannellini beans)
- In a large bowl, layer cucumber, beets, and red onion. Spoon marinated beans over top.1 English cucumber, 1 14 oz can sliced beets, drained, ⅓ cup red onion
- Top with feta and pistachios, drizzle remaining vinaigrette, and serve immediately.⅓ cup pistachios, 3 oz feta cheese
Nutrition
Calories: 403kcalCarbohydrates: 30gProtein: 7gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 19mgSodium: 988mgPotassium: 428mgFiber: 3gSugar: 18gVitamin A: 599IUVitamin C: 15mgCalcium: 157mgIron: 2mg
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