Overhead shot of bowl of vegan cannellini bean salad in a white bowl with tomatoes and basil around the plate.
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5 from 2 votes

Vegan Cannellini Bean Salad

This simple vegan cannellini bean salad is the perfect summer side dish or light dinner! Perfect for Meatless Mondays! Vegan, gluten free, high in fiber and low in fat! 
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Italian
Keyword: cannellini bean salad
Servings: 2 servings
Calories: 279kcal
Author: Samantha Rowland

Ingredients

Instructions

  • Rinse and drain the cannellini beans. 
  • Slice the cherry tomatoes in half. Add them to a bowl with the cannellini beans.
  • Chop the fresh basil into thin chiffon, by rolling the leaves up like a cigar and thinly slicing the log making thin ribbons. Add the basil to the tomatoes and beans
  • Add the lemon juice, olive oil and salt to the beans, tomato and basil mixture. Stir well. 

Nutrition

Calories: 279kcal | Carbohydrates: 48g | Protein: 15g | Fat: 4g | Sodium: 35mg | Potassium: 1328mg | Fiber: 10g | Sugar: 6g | Vitamin A: 25.9% | Vitamin C: 69.5% | Calcium: 15.7% | Iron: 38.7%