White beans and cucumber with a parsley dressing
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Canned beans make a salad substantial without another pan. Rinse and drain them well so their liquid does not dilute the dressing. Cucumber brings a clean crunch while parsley does more than decorate the top.
For 2 lunches, use 1 × 400g tin cannellini beans drained and rinsed, ½ cucumber, 150g cherry tomatoes, 15g parsley, 1½ tablespoons olive oil and 1 tablespoon lemon juice. Check the bean label confirms ready-to-eat use.
Wash cucumber, tomatoes and parsley. Dice cucumber into 1cm pieces, halve tomatoes and chop parsley finely. Whisk oil and lemon in a wide bowl, add beans and toss gently before folding in vegetables and parsley.
Taste and season with a small pinch of salt and black pepper if needed. Allow 15 minutes. Let stand for 5 minutes in the fridge, then toss once more. Bread alongside can make this a fuller meal, introducing wheat or other allergens. Refrigerate promptly and use within 24 hours for best texture, following any shorter opened-bean instruction. Keep chilled in transit and use a clean serving spoon.