Go Back
Italian Cucumber White Bean Salad with Pesto in wooden bowl on wooden board. Fresh basil leaves, cherry tomatoes, and lemon half in partial view in background.
Print

Italian Cucumber White Bean Salad

This Italian Cucumber White Bean Salad is a flavor-packed garden-to-table dish made with fresh cucumbers, cherry tomatoes, cannellini beans, mozzarella pearls, and a homemade basil pesto. It's a protein-packed summer recipe that's perfect as a light lunch or easy side dish.
Course Salad, Side Dish
Cuisine American, Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Author Jessica

Equipment

  • 1 food processor or blender

Ingredients

For the salad:

  • 2 garden cucumbers, or 4 mini cucumbers sliced into thin half moons
  • 1 15 oz. can cannellini beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1/4 cup thinly sliced red onion
  • 8 oz. fresh mozzarella pearls drained
  • 2 tbsps. chopped fresh basil for garnish
  • Salt and pepper to taste

For the quick homemade pesto:

  • 2 cups packed fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • Juice of 1/2 lemon
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1/4 cup toasted pine nuts

For the pesto dressing:

  • 2 tbsps. white vinegar
  • 1 tbsp. water or more as needed

Instructions

Make the pesto:

  • Add basil, Parmesan, garlic, lemon juice, salt, pepper, and pine nuts (if using) to a food processor.
  • Pulse several times until finely chopped.
  • Slowly add olive oil and pulse until pesto is smooth.
  • Stir in white vinegar and add water until pesto becomes a pourable consistency.

Assemble the salad:

  • Add cucumbers, cannellini beans, cherry tomatoes, red onion, mozzarella pearls, and chopped basil to a large serving bowl.
  • Pour pesto dressing over the salad and gently toss until everything is coated. Season with salt and pepper.
  • Garnish with extra basil leaves before serving.