Beets and Cucumber Salad with White Beans

This beets and cucumber salad with white beans is bright, fresh, and satisfying - everything you want in a well-balanced salad. The earthy sweetness of beets meets crisp cucumber, creamy white beans, and salty feta, all tossed in a zesty lemon vinaigrette.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 Servings

Calories: 818 kcal per serving

Ingredients

1 - English cucumber
1 can - sliced beets
1 can - Great Northern beans
3 ounces - feta cheese
⅓ cup - pistachios
⅓ cup - red onion
¼ cup - fresh dill
2 tablespoons - fresh mint leaves
6 tablespoons - olive oil
4 tablespoons - fresh lemon juice
2 teaspoons - honey
1 tsp - kosher salt
½ tsp - black pepper

Instructions

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Drain and rinse the beans. Toss them with half the vinaigrette, dill, and mint; let marinate while prepping remaining ingredients.
In a large bowl, layer cucumber, beets, and red onion. Spoon marinated beans over top.
Top with feta and pistachios, drizzle remaining vinaigrette, and serve immediately.

Nutrition