Posted by Heather at 12:07 PM | Labels: Cooking Light / Light Cooking, Salad, Side Dishes, Vegetarian
I may be slow on the uptake here, but have you ever tried a cucumber from your local farmer's market? If not, you should. You will never get a cucumber from the grocery store that has so much flavor. I'll bet you didn't even know that cucumbers could have much flavor--I sure didn't. I bought three truly enormous cucumbers for this recipe. I mean, wow. You could've beaten up an intruder with those things.
This salad was made to be enjoyed outdoors with your friends. We had it with grilled cheddar brats, sangria, and peach pie with homemade vanilla ice cream. You can't beat that (unless it's with a farmer's market cucumber...then you probably could).
Cucumber & Cannellini Bean Salad (modified just slightly from Eating Well)
-3 tablespoons extra-virgin olive oil
-2 tablespoons lemon juice
-2 teaspoons chopped fresh oregano, or 1 teaspoon dried
-Freshly ground pepper to taste (**I used about 1/4 teaspoon**)
-4 cups peeled, seeded, and diced cucumbers
-1 14-ounce can cannellini beans, rinsed
-2/3 cup diced red bell pepper
-1/2 cup crumbled feta cheese
-1/4 cup slivered red onion
-2 tablespoons chopped black olives
1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
2. Add cucumber, beans, bell pepper, feta, onion and olives; toss to coat.
3. Serve at room temperature or chilled.
-Makes about 8 side servings
120 calories, Fat: 7.5g, Carbs: 9g, Protein: 3.75g.