|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.
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
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
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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