Cannellini Bean Salad

By LadyRev-2

This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work, the beach, 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 and try basil in place of oregano, if you wish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon minced red onion
• 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 and freshly ground black pepper

Preparation

Step 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.