Quick-Marinated White Bean Salad With Feta
Creamy cannellinis in a bright, lemony vinaigrette. Paired with briny olives, fresh cucumbers, tomatoes and feta cheese, and served in lettuce cups
Servings: 4
Ingredients
For the salad
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 large shallot finely chopped (about 2 tablespoons)
- 1/2 pint grape tomatoes halved
- 3 Persian cucumbers or half an English cucumber, seeded and diced
- 2/3 cup Kalamata olives pitted and halved
- 5 ounces feta cheese preferably French or Greek, crumbled
- 1/4 cup fresh flat-leaf parsley roughly chopped
- 1/4 cup fresh basil leaves roughly chopped
- 1 head butter or Boston lettuce washed, leaves separated
For the dressing
- 1 small garlic clove grated or minced
- 1/4 cup fresh lemon juice about 2 lemons
- 1 tablespoon red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon coarse Kosher salt few twists pepper
Instructions
- In a large bowl, add the dressing ingredients together and whisk to combine and emulsify. Taste for seasoning.
- Add the beans and shallots, and mix well. Let marinate at room temperature for around 10 minutes while you prep the rest of the vegetables.
- Stir in the tomatoes, cucumber, olives, herbs and cheese. Season with salt and pepper to taste.
- Spoon salad into lettuce cups and serve chilled or room temperature.
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