Cucumber and Cannellini Bean Salad

Recipe from:  livingthegourmet
Image Credit: Catherine.

Cucumber and Cannellini Bean Salad

“These days things are quite expensive and I really don’t think anyone is spared the pinch in the pocket!  I will continue to post these pocket busters for you all, since I think everyone loves a bargain, without sparing the taste and the quality.  (As I so often say at a meal, “do you know what this would cost out!).” Catherine.

Ingredients:

15 oz. Can of cannellini beans – drained

5 cucumbers – sliced thin

½ red onion – sliced thin

2 sun dried tomatoes – sliced thin

1 tbs. capers – chopped plus 1 tbs. caper juice

½ cup fresh basil – chopped

14 oz. can of artichokes – drained and sliced

Dressing:

Juice of 1 lemon – plus sliced lemon wedges for garnish

2 tablespoons vinegar

1 tablespoon sugar

¼ - ½ tsp. red pepper flakes

¼ tsp. black pepper

½ tsp. salt

3 tablespoons olive oil

Preparation:

Combine all of the ingredients for the salad in a bowl.

Combine all of the ingredients for the dressing in a small bowl and mix. 

Pour the dressing over the salad and give a toss.

Refrigerate to chill before serving.

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