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 Tbs chopped fresh herbs for dried and try basil in place of oregano, if you wish.
2 Tbs extra-virgin olive oil
1 Tbs red wine vinegar
1 Tbs minced red onion
3/4 tsp dried oregano
2 medium cucumbers, peeled, seeded and diced
1 (15 oz) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and pepper to taste
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.
Makes 4 (1-cup) servings
Nutrition at a glance
Per serving: 180 calories, 8g fat, 1g saturated fat, 7g protein, 22g carbohydrate, 5g dietary fiber, 80mg sodium
From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 132
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