South Beach Bean Salad
By Zopmama
Great salad served rom temp. Or cold.
Add some tuna and a squeeze of lemon. Add and switch other vegetables, like sliced baby zucchini, sun dried tomato, green beans, etc.
Also try using fresh basil sliced very thin instead of dried basil.
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 TB. Red wine vinegar
- 2 TB. Minced red onion
- 1 1/2 tsp. each dried oregano and basil
- 2 cucumbers, peeled, seeded, and diced
- 1 (15 oz.) can cannelloni beans, rinsed and drained
- 1 red bell pepper, finely diced
- Salt and freshly ground pepper
Details
Preparation
Step 1
Whisk together oil, vinegar, onion, oregano and basil in a large mixing bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve.
Makes 2 (2 cup) servings.
Review this recipe