Rinse the beans

• Drain and rinse the cannellini beans in a colander.
• Let them drain well so the bowl doesn't get watery.

Prepare the vegetables

• Halve the cherry tomatoes.
• Dice the cucumber and finely slice the red onion.

Mix the dressing

• In a mixing bowl, whisk the pesto with the olive oil and lemon juice.
• Season with salt and black pepper.

Assemble the bowl

• Add the beans, tomatoes, cucumber and red onion to the bowl.
• Toss everything until evenly coated in the pesto dressing.

Serve

• Divide into bowls and finish with grated parmesan.