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Rinse and drain the cannellini beans. Set aside in a large mixing bowl.

Prepare the vegetables: Peel and dice the carrots into 1/2-inch pieces. Dice the celery stalks and finely dice the red onion. Add all prepared vegetables to the bowl with the beans.

Chop the fresh parsley and dill. Add them to the bowl with the other ingredients.

In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional if you're short on time.

Before serving, give the salad another gentle toss. Garnish with toasted sunflower seeds.


Rinse and drain the cannellini beans. Set aside in a large mixing bowl.

Prepare the vegetables: Peel and dice the carrots into 1/2-inch pieces. Dice the celery stalks and finely dice the red onion. Add all prepared vegetables to the bowl with the beans.

Chop the fresh parsley and dill. Add them to the bowl with the other ingredients.

In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional if you're short on time.

Before serving, give the salad another gentle toss. Garnish with toasted sunflower seeds.
