Cannellini Bean Salad

Name: Cannellini Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 1 per serving, 4 serving(s)
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

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Recipe by Bay Laurel

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!

READY IN: 10mins

SERVES: 4

YIELD: 1 per serving

UNITS: US

INGREDIENTS

Nutrition

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

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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