Healthy Recipes Lifestyle Diets Mediterranean Diet Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette 4.9 (9) 6 Reviews This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary. By Carolyn Casner Carolyn Casner See More Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on October 1, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Active Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Mediterranean Diet Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts You don't even have to touch the stove to make this refreshing summer salad.Between beans, tomatoes, cucumber and greens, this dish is packed with fiber.Basil vinaigrette gives the salad a flavorful, aromatic boost. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings ½ cup packed fresh basil leaves ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 tablespoon finely chopped shallot 2 teaspoons Dijon mustard 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon ground pepper 10 cups mixed salad greens 1 (15 ounce) can low-sodium cannellini beans, rinsed 1 cup halved cherry or grape tomatoes ½ cucumber, halved lengthwise and sliced (1 cup) Directions Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat. Originally appeared: EatingWell.com, June 2018 Save Rate Print Nutrition Facts (per serving) 246 Calories 15g Fat 22g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 1/4 cups Calories 246 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 8g 27% Total Sugars 5g Added Sugars 1g 2% Protein 8g 15% Total Fat 15g 20% Saturated Fat 2g 10% Vitamin A 4401IU 88% Vitamin C 30mg 33% Folate 190mcg 47% Sodium 271mg 12% Calcium 126mg 10% Iron 4mg 20% Magnesium 91mg 22% Potassium 793mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.