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 calories; protein 7.5g; carbohydrates 21.5g; dietary fiber 7.6g; sugars 4.9g; fat 15.3g; saturated fat 2g; vitamin a iu 4400.6IU; vitamin c 29.9mg; folate 189.6mcg; calcium 125.6mg; iron 3.6mg; magnesium 90.7mg; potassium 793.3mg; sodium 270.5mg; thiamin 0.6mg; added sugar 1g.

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
Salad dressing was great! 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
I made it exactly as directed. The dressing is amazing - fresh bright and balanced. Read More