Description
A lovely summer side dish or main, perfect for picnic, potluck, bbq gatherings. Where color meets comfort from the sweet cherry tomatoes to the velvety beans, right through the crispy cucumber, all tossed in a light extra virgin olive oil and balsamic vinaigrette. Super easy and quick to put together.
Ingredients
Ingredients:
- 1 1/4 cup mixed beans (Romano, Cannellini, Red kidney)
- 6 cherry or grape tomatoes (multicolor or red)
- 2/3 cup small English cucumber (about 2 small)
- 1 cup green and yellow beans, blanched
- 1/8 cup red onion, sliced
Dressing:
- 2 tbsp e.v.o. oil
- 1 tsp balsamic vinegar
- salt & pepper to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Wash and remove the ends of the green and yellow beans, then boil in water for about 8-10 minutes. Scoop out, run under cold water, drain, and cut bean in 2-3 pieces. Set aside.
- Wash and cut the cherry tomatoes in half, slice the small cucumbers 1/4 inch thick rounds, and thinly slice the red onion.
- Open the mixed can of beans (or mix three different types of beans), pour into a colander, and rinse under cold water.
- In a large mixing bowl, add the beans, the chopped green beans, halved cherry tomatoes, sliced cucumbers, and slivered onion.
- In a small jar add the e.v.o. oil, the balsamic vinegar, salt and pepper. Shake well. Taste and adjust seasoning.
- Pour onto the mixed bean and veggies, add the chopped parsley, and mix gently with a spoon.
Notes
You can substitute red, yellow, or green pepper instead of the cucumber. Also, use your favorite bean combination. It will last up to 3 days in a sealed container in the fridge.