Canned beans lend themselves perfectly to a white bean salad - they're just the right texture and couldn't be more convenient. Toss them with fresh vegetables, lots of fresh parsley, and a zingy lemon dressing for the perfect little salad. It's great for lunch or a side dish (we love it with fish). It doubles easily and holds up well at room temperature so it's also an ideal recipe for picnics and BBQs.
Drain the beans then place into a mesh strainer. Rinse under cool running water until the beans are clear of any canning liquid. Shake to remove excess moisture, then set aside to air dry.
Prepare the vinaigrette. Zest and juice a lemon. Combine the lemon zest, lemon juice, olive oil, salt, and pepper in a bowl and whisk to combine.
Combine the white beans with the halved tomatoes, diced cucumber, sliced green onions, and chopped parsley. Pour the vinaigrette over the salad, then toss to combine. Serve immediately, or set aside to marinate at room temperature for up to 1 hour.
Use any white beans you love - navy, cannellini, and great northern all work well.
Substitute 2 cups cooked beans if making from scratch.
For more protein, add a 5-oz can of drained tuna.
Storage: leftovers will keep in a sealed container in the fridge for up to 2 days. Will stand at room temperature for up to 3 hours.