Raid the garden and the farmers' market! Creamy cannellini beans and tender green beans are tossed in a zippy lemon dressing with plenty of fresh herbs in this fresh and easy side salad.
This fiber-packed side salad is delicious enough to earn a spot at a potluck, but flexible enough to help clean out the fridge at the end of the week.
It combines tender green beans, creamy cannellini beans, juicy cherry tomatoes, and crunchy celery with handfuls of fresh mint and parsley and is coated in a bright lemon dressing that’s mixed together in the same bowl I serve the salad from.
I often make this cannellini and green bean salad exactly as written when I need a fresh but filling vegetarian side dish, but it’s also a great foundation for whatever extras are hanging around in my fridge. Leftover quinoa? Toss it in. Grilled chicken from last night’s dinner? Perfect. Crumbled feta? Absolutely.
It’s fresh, colorful, endlessly adaptable, and one of those recipes that tastes better the longer it sits in the fridge.
Enjoy!
Heidi
