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. Source:, June 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

246 calories; 15.3 g total fat; 2 g saturated fat; 271 mg sodium. 793 mg potassium; 21.5 g carbohydrates; 7.6 g fiber; 5 g sugar; 7.5 g protein; 4401 IU vitamin a iu; 30 mg vitamin c; 190 mcg folate; 126 mg calcium; 4 mg iron; 91 mg magnesium; 1 mg thiamin; 1 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made it exactly as directed. The dressing is amazing - fresh bright and balanced. Read More
Rating: 5 stars
This salad is delicious! Felt so healthy eating it. The basil and lettuce were picked from my garden right before putting it together. Couldn't find honey but made it exact otherwise. Dressing is so light and refreshing! New favorite summer salad! Read More
Rating: 5 stars
Salad dressing was great! Read More