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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.
Read
more and enjoy this amazing recipe and many more when visiting livingthegourmet
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