Racing Weight Recipe: White Bean, Tomato and Cucumber Salad

  • By Matt Fitzgerald and Georgie Fear, RD
  • Published Jan 27, 2014
  • Updated Mar 9, 2016 at 4:02 PM UTC

2 servings / 10 minutes plus 30 minutes to chill

Recipe profile: Vegetarian

This delicious high-fiber salad can be a delightful change of pace from lettuce-based salads. Allowing it to sit for at least 30 minutes before enjoying helps the flavors meld, and it’s even better the second day.


1 15-ounce can white beans (Great Northern or cannellini), rinsed and drained
1 pint cherry or grape tomatoes, quartered
1 large cucumber, chopped (seeded and peeled, if desired)
2/3 cup red onion, chopped
2/3 cup fresh parsley, chopped
1/4 cup white or red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

RELATED: 5-Minute Burrito


Combine all ingredients in a large mixing bowl and stir gently to combine. Refrigerate until ready to serve.

Store leftovers in refrigerator for up to five days.

Per serving: 379 calories, 16 g fat, 45 g total carbohydrate, 15 g dietary fiber, 16 g protein

Tip: When buying canned tomatoes and beans, look for varieties without added salt.

DQS count (per serving): Vegetables 2 (1 legumes)

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