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15 Sep

Bikini Girl Recipe: Mint & White Bean Salad

Posted by Bikini Owner

Bikini Girl Recipe: Mint & White Bean Salad
Because I think mint is the most under-appreciated fresh herb. And with late summer mojitios or moscow mules happening, chances are, you’ll probably have some left over … or a garden full of it. And a fridge that already has all of these other ingredients. So. Make this.
This recipe is great as a salad on its own, over mixed greens of your choice, or as a salsa for grilled protein or veggies or a chip dip. It keeps great in the fridge for up to three days without the mint. Only add right before you are ready to eat. 

Mint & White Bean Salad

Makes approximately 2 servings.


  • 1 can white or cannellini beans, rinsed and drained [or 1 cup, cooked from scratch]
  • 1 cucumber, seeds scooped out and quartered [or, use an English cucumber and skip the scooping]
  • 1 handful baby tomatoes, halved
  • 1 yellow or orange bell pepper, chopped
  • 1/2 cup fresh mint leaves, chopped [with 1 pinch set aside as a garnish]
  • Juice of 1 lemon
  • Generous amount of pepper + a few sprinkles of sea salt.


  1. Combine all ingredients together in a bowl. 
  2. Toss gently to serve. 
  3. Garnish with extra mint leaves.
  4. Other great savory mint ideas: Chop it up and add to yogurt tzakziki, lamb or turkey burgers, water with blackberries and lemon or lime, or in your green smoothies for a refreshing morning twist.
Get all of Sarah Adler’s amazing recipes on her blog, Simply Real Health.