Cucumber and Cannellini Bean Side Salad

November 18, 2024

45

medium

10

Prepare the Salad:

  • In a large bowl, combine the cucumber slices, cannellini beans, and any additional salad ingredients you’d like to include (such as cherry tomatoes, red onion, or fresh herbs).

Make the Dressing:

  • In a small bowl, whisk together the olive oil, vinegar (or lemon juice), minced garlic, salt, and pepper until well combined.

Assemble the Salad:

  • Pour the dressing over the salad ingredients.
  • Toss gently to coat everything evenly with the dressing.

Chill and Serve:

  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve chilled as a refreshing side dish.
Reviews

Ingredients:

Adjust Servings
14oz artichokes drained, sliced, canned
0.25tsp pepper black
15oz cannellini beans drained
5 cucumbers sliced, thin
0.5cup basil fresh, chopped
1Tbs capers - plus caper juice chopped
1 juice of lemon
3tablespoons olive oil
0.5 onion red, sliced, thin
0.25 pepper flakes red
0.5tsp salt
1tablespoon sugar
2 sun tomatoes dried, sliced, thin
2tablespoons vinegar

Directions

1.
Prepare the Salad
In a large bowl, combine the cucumber slices, cannellini beans, and any additional salad ingredients you'd like to include (such as cherry tomatoes, red onion, or fresh herbs).
Mark as complete
2.
Make the Dressing
In a small bowl, whisk together the olive oil, vinegar (or lemon juice), minced garlic, salt, and pepper until well combined.
Mark as complete
3.
Assemble the Salad
1. Pour the dressing over the salad ingredients. | 2. Toss gently to coat everything evenly with the dressing.
Mark as complete
4.
Chill and Serve
1. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. | 2. Serve chilled as a refreshing side dish.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts