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.

Carolyn Casner
Source:, June 2018


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

246.2 calories; protein 7.5g 15% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 7.6g 30% DV; sugars 4.9g; fat 15.3g 24% DV; saturated fat 2g 10% DV; vitamin a iu 4400.6IU 88% DV; vitamin c 29.9mg 50% DV; folate 189.6mcg 47% DV; calcium 125.6mg 13% DV; iron 3.6mg 20% DV; magnesium 90.7mg 32% DV; potassium 793.3mg 22% DV; sodium 270.5mg 11% DV; thiamin 0.6mg 63% DV; added sugar 1g.

Reviews (3)

Read More Reviews
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