Name: The Ultimate Make-Once, Eat-All-Week Lentil and Bean Salad with Lemon-Cilantro Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 clove garlic, minced; 1 medium lemon, juiced; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon honey; 3 stalks celery, sliced; 1 small red onion, finely chopped; 2 cups grape or cherry tomatoes (about 1 pint), halved; 1/2 cup fresh parsley leaves, chopped; 2 tablespoons fresh dill fronds, chopped; 3 (15-ounce) cans cannellini beans or chickpeas, drained and rinsed; 1 1/2 ounces Pecorino Romano or Parmesan cheese, grated, plus more for serving; Freshly ground black pepper, to taste

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Introduction

This vibrant and hearty salad is perfect for packing lunches that keep well throughout the week. Featuring cannellini beans, fresh herbs, and a bright lemon-garlic dressing, it’s both satisfying and full of flavor. Make it once and enjoy delicious, ready-to-eat meals every day.

A white bowl filled with a bean salad that has three main layers: the first layer is large, smooth white beans; mixed evenly on top are halved red and yellow cherry tomatoes with shiny skin; scattered throughout are finely chopped green herbs and small white cheese chunks, creating a fresh and colorful texture. In the background, there is a white marbled surface with a blue cloth and a white bowl of green spinach leaves partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic
1 medium lemon
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon honey
3 stalks celery
1 small red onion
2 cups grape or cherry tomatoes (1 pint)
1/2 cup fresh parsley leaves
2 tablespoons fresh dill fronds
3 (about 15-ounce) cans cannellini beans or chickpeas
1 1/2 ounces Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper, for serving

Instructions

Step 1: Prepare the dressing by mincing the garlic and zesting the lemon. Juice the lemon and combine the juice, zest, garlic, olive oil, kosher salt, and honey in a small bowl. Whisk until well blended.
Step 2: Slice the celery thinly and finely chop the red onion. Cut the grape or cherry tomatoes in halves or quarters, depending on size.
Step 3: Drain and rinse the cannellini beans or chickpeas thoroughly. Drain well to avoid excess moisture.
Step 4: Place the beans in a large bowl. Add the celery, onion, tomatoes, parsley, and dill. Pour the dressing over the mixture and toss gently to combine everything evenly.
Step 5: Grate the Pecorino Romano or Parmesan cheese and stir it into the salad. Season with freshly ground black pepper to taste.
Step 6: Chill the salad for at least 30 minutes before serving to allow flavors to meld. Serve with extra cheese on top if desired.

Tips & Variations

Use chickpeas instead of cannellini beans for a nuttier texture and flavor.
Add chopped cucumbers or bell peppers for extra crunch and color.
Swap fresh dill for fresh basil or mint for a different herbal note.
For a vegan version, omit cheese or use a plant-based Parmesan alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time, making it an excellent make-ahead option. Enjoy chilled or at room temperature. If the salad seems dry after sitting, toss gently with a bit more olive oil or lemon juice before serving.

How to Serve

A white bowl filled with a salad made of four distinct layers: a bottom layer of fresh green arugula leaves with a smooth texture, on top of it are creamy white beans spread generously, then scattered bright red roasted pepper slices and thin slices of purple radish with a crunchy look, all mixed together with small bits of green herbs, a silver spoon rests inside the bowl; the bowl sits on a white marbled surface with some similar salad parts visible at the edge of the frame, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to cook dried beans fully until tender, then drain and cool them before using. Using canned beans is quicker and more convenient for this recipe.

Will the salad keep its texture throughout the week?

Yes, the beans and vegetables hold up well. To maintain the freshest texture, add delicate herbs and cheese just before serving, or mix them in right after refrigerating.