Cucumber White Bean Salad



Serving size

about 1 1/2 cups
30 Minutes
60 minutes

This recipe can be multiplied, makes good leftovers, and keeps well in the refrigerator for 2-3 days.

Cucumber White Bean Salad


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


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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"If you are a dreamer, come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!"

Shel Silverstein, Poet