Cooked - Dilly White Bean Cucumber Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dilly White Bean Cucumber Salad

2.0

1 garlic clove (minced)

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon salt

Black pepper (to taste)

2 15-ounce cans of white beans (rinsed and drained)

2 Persian cucumbers (thinly sliced)

1 medium bell pepper (cut into matchsticks)

.75 Oz fresh dill (stems removed and finely chopped)

2 green onions (green and white parts thinly sliced)

Make the Vinaigrette: Add the garlic, lemon juice, oil, mustard, salt, and pepper to a small bowl. Whisk well and set aside for 5 minutes while you prep the remaining ingredients; the lemon juice will mellow out the flavor of the raw garlic.
Make the Salad: Add the beans, cucumber, bell pepper, dill, and green onions to a large bowl. Add the dressing to the bowl and then mix well until evenly incorporated. Season with additional salt and pepper to taste, if necessary.
Serve: Serve immediately, or store in the fridge for 15 to 30 minutes before serving, to allow the flavors to combine. Leftovers will keep in the fridge for up to 5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 11 weeks ago

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