Tomato, Cucumber & White-Bean Salad
:max_bytes(150000):strip_icc():format(webp)/5492940-06673dc3439c4437913da9333506162e.jpg)
Cooking time: 25 mins
25 : 00
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)
Instructions
- Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor.
- Process until mostly smooth and transfer to a large bowl.
- Add greens, beans, tomatoes and cucumber. Toss to coat.