Chopped Vegetable & White Bean Salad with Fresh Herb Vinaigrette

After a vacation I always feel.... how do I put this? Like a piece of garbage. It is so hard to eat healthy on vacation, especially on a cruise where you are surrounded by dessert. So after a trip to the store to stock up on food (with under 500 calories per serving) I decided I need to make something refreshing and healthy! I was so surprised how great this turned out, and I was still eating it 2 days later with a different flavor every time! And the best part was, I got to use fresh herbs that I planted a few weeks ago. They didn't even die after not watering them for 10 days while on my cruise :)

Chopped Vegetable & White Bean Salad with Fresh Herb Vinaigrette

2 mini cucumbers or 1/2 large cucumber

1 cup cherry tomatoes

1/2 red onion

1/2 yellow bell pepper

1/2 orange bell pepper

1 can white beans

Vinaigrette 

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 1/2 tablespoons lemon juice

1 clove garlic

2 tablespoons fresh parsley

2 tablespoons fresh basil

salt & pepper to taste

Rinse and drain white beans and place into a large mixing bowl.

 Slice mini cucumber in half, length-wise, and then chop into 1/4 inch thick pieces. Add chopped cucumbers to bowl.

Slice onion into thin strips and then rough chop these strips, adding to bowl when finished. 

Half cherry tomatoes and add to bowl. 

Cut bell peppers into small pieces and add to bowl. 

To make vinaigrette add olive oil, vinegar, and lemon juice to a small bowl. Mince garlic, and chiffonade herbs and add to bowl , along with salt and pepper to taste.  Using a whisk, beat until vinegar and oil are emulsified and fully combined. 

Pour over beans and vegetable. Using a large spoon slowly toss to combine until all vegetables are coated. Refrigerate for 20-30 minutes until cold. You can eat alone or use to top a green salad!