White Bean Tomato Cucumber Salad

This delicious recipe is from nourish and fete.

Ingredients:

• 1 (15 ounce) can cannellini beans drained and rinsed

• 1 English cucumber sliced and halved

• 1-2 cups small tomatoes quartered

• 1/4 red onion chopped or thinly sliced

• 1/3 cup olive oil, or if you are oil free use water

• 1/4 cup red wine vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• about 15 cranks fresh-ground black pepper

• 2-3 handfuls fresh baby spinach coarsely chopped

• 1-2 tablespoons chopped fresh herbs parsley, basil, oregano, dill, etc.

Directions:

1. Combine beans, cucumber, tomato, and onion in a large bowl. Toss to combine.

2. In a small bowl or jar, combine olive oil or water (the best technique is to start with a small amount of water (about 1-2 tablespoons), vinegar, oregano, salt, and pepper. Whisk or shake well to combine, then drizzle about half the dressing over bean mixture and toss.

3. Gently stir in baby spinach and fresh herbs, add more dressing to taste, and serve.

Notes:

• Yield: this serves six as a light side dish. I’d say it serves about 3 for a light meal — depending on whether you add anything and how hungry your crowd is, of course.

• Variations: try adding in feta, mozzarella, olives, chopped bell pepper, pepperoncinis, cubed avocado, or cubed stale bread (to make this like a panzanella). Add tuna or grilled chicken for more protein.

*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.

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