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.