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Crunchy Cannellini Bean Salad

Meatless meals can still be satisfying and this salad is living proof. Liven up your lunches with this satisfying and refreshing salad. It’s also a great side at dinner or for a potluck. 


  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 English cucumber or 3 Persian cucumbers, sliced and halved 
  • 2 stalks of celery, sliced and halved
  • 1/4 cup of pine nuts
  • 1/2 cup of basil, lightly shredded
  • 1 Lemon, squeeze for juice
  • 1/3 cup olive oil 
  • Salt (try Black Lava Salt!)
  • Pepper


  1. Combine beans, cucumber, celery, basil and pine nuts in a large bowl. Toss to combine.
  2. In a small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk or shake well to combine.
  3. Drizzle the dressing over bean mixture and toss.

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