Cucumber White Bean Salad
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied, makes good leftovers, and keeps well in the refrigerator for 2-3 days.
Ingredients
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 medium Cucumber (cut into small dice) |
| 1/2 large Yellow bell peppers (diced) |
| 1 medium Green onions (sliced crosswise) |
| 2 Tbsp., drained Capers |
| 2 Tbsp. Olive oil |
| 1/2 lemon yields Lemon juice (juiced) |
| 1/2 cup Fresh mint (minced) |
| 4 ounce Grape or cherry tomatoes (halved) |
| 1/4 tsp. Salt |
| 2 Tbsp. Nonfat Greek Yogurt |
Instructions
Place the beans, cucumber, pepper, onion, capers, olive oil, lemon juice, mint, tomatoes, salt and pepper in a large bowl.
Toss well.
Add the yogurt and toss well. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great summer side salad for grilled fish, chicken or steak. It has everything you would want: it’s both a healthy starch and a vegetable side dish. Serve this topped with a simple grilled piece of salmon that has been chilled for the perfect hot weather meal.