Mixed Vegetable Bean Salad with Lemon Vinaigrette
Fresh, vibrant salad featuring a blend of seasonal vegetables and white beans in a bright lemon dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 10 minutes pairs cherry tomatoes, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cherry tomatoes
- 1/2 cup cucumber
- 1/4 cup red onion
- 1/2 cup bell peppers
- 1 can (15 oz) white beans
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups mixed greens
Instructions
- Step 1: Chop 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, and 1/2 cup bell peppers into bite-sized pieces.
- Step 2: Rinse and drain 1 can (15 oz) white beans thoroughly.
- Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 4: Combine chopped vegetables and white beans in a large bowl.
- Step 5: Pour vinaigrette over vegetable mixture and toss until evenly coated.
- Step 6: Serve immediately over 2 cups mixed greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mixed Vegetable Bean Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mixed Vegetable Bean Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Mixed Vegetable Bean Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mixed Vegetable Bean Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mixed Vegetable Bean Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Best recipe I've made this month.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
