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Jalapeño Summer Salad

Serves 3-4



•1 can (15-oz.) cannellini beans, drained and rinsed

•1 small cucumber, sliced

•3 peaches, sliced

•1/2 small red onion, sliced thinly

•1 pint grape tomatoes, sliced lengthwise

•1 jalapeño, seeded and sliced (less seeds, less heat)

•1 avocado, diced

•1/4 cup basil, chopped


•3 Tbsp olive oil

•1 lime, juiced

•1 teaspoon honey

•1/8 teaspoon cayenne pepper

•1/2 teaspoon salt

•Black pepper to taste


1. In a large bowl, combine the cannellini beans, cucumber, peaches, red onion, tomatoes and jalapeño.

2. Prepare dressing by adding olive oil, lime, honey, cayenne pepper, salt and pepper to a mason jar and shake until well combined. Pour dressing over prepared salad mixture.

3. Add avocado, basil and pistachios to bowl and gently mix until well dispersed.

4. Adjust salt and pepper as needed, and enjoy!


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