White Bean Salad with Summer Vegetables

Ingredients:

1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1 ear corn, kernels cut off (or 1/2 cup cooked corn)

1/4 red onion, thinly slice

1/2 red or yellow bell pepper, diced

1/4 cup fresh parsley or basil, chopped

1 tbsp olive oil

1 tbsp lemon juice (or red wine vinegar)

Salt & pepper, to taste

Optional: crumbled feta, avocado, or olives

Instructions:

In a large bowl, combine the white beans, cherry tomatoes, cucumber, corn, red onion, bell pepper, and herbs.

In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning as needed.

Chill for 15–30 minutes before serving (optional but helps flavors meld).

Tips & Variations:

Add cooked quinoa for extra protein.

Try grilled zucchini or roasted summer squash for more flavor.

Substitute white beans with chickpeas or lentils if desire