White beans are a nutritional powerhouse! Packed with both fiber and protein, this salad is not only delicious, fresh, and quick to prepare, but it is also inexpensive to prepare. What a great, light option for summer meals.

Preparation time:

20 minutes

Yield:

Six servings

Ingredients:

1 cucumber, quartered lengthwise, chopped 1/4” thick

1 can cannellini beans(15.5 ounce), rinsed and drained

1/2 cup red onion, diced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon fresh rosemary, minced

1-2 tablespoons white vinegar or lemon juice (to taste)

2-1/2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Freshly cracked black pepper, to taste

Optional:

Any combination of chopped zucchini, yellow squash, tomatoes or sliced olives may be added to the salad.

Preparation:

Combine cucumber, red onion, rinsed beans, parsley, rosemary, and dill in a large bowl. Pour vinegar and oil over top, season with salt and pepper, and toss to combine. Taste for seasoning and add more salt and pepper if desired.