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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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This came from my South Beach Diet newsletter, Daily Dish. It is perfect for Phase 1 dieters but of course good for anyone. This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work or a potluck. Serve it as a side with grilled chicken or fish. You can substitute 2 or 3 tablespoons chopped fresh herbs for dried oregano or try dried basil instead if you wish.I used garbanzo beans since I didn't have cannellini and it is awesome. Enjoy! Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
1 tablespoon red onion, minced |
3/4 teaspoon dried oregano |
2 medium cucumbers, peeled, seeded, and diced |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 red bell pepper, finely diced |
salt & freshly ground black pepper |
Directions:
1. Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
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