Cannellini Bean and Cucumber Salad
A light and creamy Cannellini Bean and Cucumber Salad made with mashed white beans, crisp cucumber, fresh dill, and a zesty lemon-soy dressing. Perfect for serving on toast, in wraps, or as a refreshing side. Vegan, quick, and packed with flavor!
Ingredients
- can cannelini beans drained and mashed with fork
- ½ English cucumber thinly sliced into small strips
- ½ cup fresh dill chopped
- ⅓ cup spring onion chopped
- ½ small red onion finely chopped
- 1 tbsp capers
- 1 tbsp vegan mayonnaise
- juice of ½ lemon
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Drain and rinse the cannellini beans. Mash them with a fork in a mixing bowl, leaving a bit of texture.
- Thinly slice the cucumber into matchsticks. Finely chop the red onion, spring onions, and dill.
- In a small bowl, whisk together the vegan mayo, lemon juice, and soy sauce.
- Add cucumber, chopped onions, dill, and capers to the mashed beans. Pour over the dressing and mix gently to combine.
- Taste and adjust seasoning if needed. You likely won’t need added salt due to soy sauce and capers.
- Sprinkle with sesame seeds and serve on toast, in a wrap, or enjoy as a side salad.